Cioppino Recipe
- 45 Minutes
- 4 Servings
Cioppino is a rustic Italian-American seafood stew, brimming with fresh shellfish, white fish, and a rich tomato-wine broth. It’s hearty, flavorful, and perfect for dipping with crusty bread.
Cioppino is a tomato-based seafood stew that was invented by the San Francisco Italian fishermen of North Beach, San Fransisco in the late 1800s using whatever seafood was left over from the day’s catch. Often times it was crab, shrimp, clams and fish, which were then combined with onions, garlic, and tomatoes and slow cooked with herbs and spices in olive oil and wine.
Originally it was made on the boats while out at sea and in Italian homes but as the Italian restaurants started sprouting up around the wharf, Cioppino moved into the restaurant and became a very popular dish.
The origin of the word “cioppino” is something of a mystery, and many historians believe that it is Italian-American for “chip in.” It is also believed that the name comes from a Genoese fish stew called cioppino
The Recipe
- In a heavy-bottomed pot over medium heat, melt the butter with the olive oil.
- Add the garlic and lightly fry for a couple of minutes.
- Add the chopped vegetables and cook until they begin to soften.
- Mix the flour and Cioppino Spice Blend together, then stir into the vegetables. Continue stirring for several minutes until all the oils have been absorbed and the spices evenly coat the vegetables.
- Stir in the tomato paste and cook for another two minutes.
- Add the white wine, tomatoes, and water, stirring to deglaze the bottom of the pot.
- Reduce the heat and simmer for 30-45 minutes.
- Choose to leave the broth chunky or blend and strain for a refined finish.
- The broth can be covered and refrigerated for up to 2 days before use. To reheat, bring to a boil, then reduce heat and let it simmer gently.
Ingredient List
- 25g Butter
- Splash of olive oil
- 1 tsp chopped garlic
- 1 roughly chopped onion
- 1 peeled & roughly chopped carrot
- 4 roughly chopped stalks of celery
- 25g All-Purpose flour
- 25g Cioppino Spice Mix
- 1 tbsp tomato paste
- Splash of dry white wine
- 1 can of good quality chopped Italian plum tomatoes
- 1 litre of water
Suggested Uses
This versatile spice blend can be used beyond Cioppino to elevate a variety of dishes:
- Soups & Stews: Enhances tomato-based broths, chowders, and casseroles.
- Seafood: A perfect rub for grilled white fish, salmon, or shrimp.
- Poultry: Adds depth of flavour to roasted or grilled chicken.
- Cocktails: A unique and flavourful rim for a Caesar cocktail.
- Vegetarian Dishes: Sprinkled over roasted vegetables, lentil stews, or chickpea curries for added warmth and complexity.
Tips
Adding Seafood
Fresh, local, and seasonal seafood will yield the best results. Consider the following:
- Manila Clams (scrubbed, beards removed, discard open ones)
- Vancouver Island Mussels
- Raw extra-large shrimp (peeled and deveined)
- Scallops
- Fish fillets (halibut, cod, or salmon, cut into bite-size pieces)
- Dungeness crab meat
