Cioppino
Serves 6
25 mins prep
85 mins cook
45 mins Seafood Stock Simmer
155 mins total
A classic Italian-American seafood stew featuring a variety of fresh fish and shellfish in a savory, saffron-scented tomato broth. Built on a rich homemade stock with a hint of fennel and spice, it’s a deep and flavorful coastal classic.
Seafood Stock
Cioppino Base
Garlic Oregano Bread
Seafood & Garnish
Make the Seafood Stock: Preheat a cassadou pan with olive oil. Add shrimp shells and peppercorns. Deglaze with ½ cup white wine. Add onion, celery, carrots, bay leaves, salt and pepper, and water. Simmer covered for 45 minutes. Strain the mixture through a fine-mesh strainer into a large bowl, discard the solids and reserve the liquid.
tbsp black peppercorns
cup white wine
onion
celery ribs
carrots
bay leaves
salt and pepper
cup water
tails from shrimp
Build the Base: Preheat a dutch oven on medium heat for 2 minutes. Add olive oil and pancetta. Sauté on medium-low for 5 minutes. Add minced onion and shallots. Sauté for 5 minutes.
oz pancetta
tsp olive oil
onion
shallots
Sauté: Add tomato paste, Calabrian chili paste, saffron, fennel, and garlic. Drizzle with olive oil. Cook on medium for 5 minutes. Pour in 1 cup white wine to deglaze.
tbsp tomato paste
tbsp calabrian chili paste
tsp saffron
fennel bulb
garlic cloves
cup white wine
Simmer the Broth: Add crushed tomatoes, prepared seafood stock, and reserved halibut skin. Lower heat and simmer covered for 30 minutes.
oz roasted tomatoes
reserved halibut skin
Prepare Garlic Bread: Combine 8 tbsp butter, garlic powder, oregano, and salt. Spread onto ciabatta slices. Bake at 350°F (177°C) for 10-15 minutes until golden.
slice ciabatta
tbsp unsalted butter
tsp garlic powder
tsp dried oregano
pinch of salt
Cook the Seafood: Preheat a pan on medium-high heat with olive oil. Sear salmon skin-side down until crispy, flip, and continue cooking until the internal temperature reaches 145°F (63°C). Sear scallops, shrimp, and halibut pieces for 1-2 minutes per side until golden and opaque.
oz skin-on salmon
scallops
lb shrimp
oz skin-on halibut
Finish the Stew: Add tarragon, 2 tbsp butter, and mussels to the dutch oven. Cover and cook until mussels open. Discard halibut skin and any unopened mussels.
tbsp tarragon
tbsp butter
lb black mussels
Assemble: Divide seafood into bowls. Ladle sauce over the top. Garnish with black pepper and chives. Serve with garlic oregano bread.
chives
black pepper
