Description
Cioppino is a traditional Italian-American seafood stew, originating from the vibrant docks of San Francisco. This comforting dish brings together the best of the ocean shrimp, clams, haddock, and scallops swimming in a rich tomato and white wine broth. Each spoonful delivers a burst of hearty, briny flavors, making it the perfect meal for seafood lovers. Whether you’re enjoying this stew with crusty bread to soak up the savory broth or pouring it over pasta for an extra hearty meal, Cioppino is versatile and delicious. It’s the ideal dish to serve during the holidays, especially when you’re craving a taste of the sea with a sophisticated touch.
Ingredients
Units
Scale
- 400g Haddock, cubed and deboned
- 12 clams, soaked and scrubbed
- 8 large tiger shrimp, thawed and peeled
- 6 scallops, thawed
- 1.5 tablespoons olive oil
- 1 onion, finely diced
- 3 slices bacon (or pancetta/guanciale)
- 6 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup tomato sauce (high quality)
- 2 bay leaves
- 2 cups vegetable or fish stock
- 1/2 cup white wine (Pinot Grigio recommended)
- Salt, pepper, and dry oregano to taste
- Chives for garnish
Instructions
- Soak the clams in cold water for 10 minutes, letting them release dirt and sand. Drain and repeat until the water runs clear. Scrub them as needed. Set aside with the thawed shrimp, scallops, and cubed haddock.
- In a large pot or skillet, heat olive oil over medium heat. Add diced onion and bacon, sautéing until golden and the bacon is browned.
- Add minced garlic and cook for 1-2 minutes. Pour in white wine to deglaze the pan, letting the wine cook off completely.
- Stir in the tomato paste, cooking it down. Add tomato sauce, stock, bay leaves, salt, pepper, and oregano. Bring the sauce to a boil, reduce heat to medium-low, and simmer with the lid slightly ajar for 20-30 minutes until the sauce thickens.
- Add the clams and cover the pot. Cook for 3-8 minutes, checking for any clams that don’t open, and discard them.
- Add the haddock, scallops, and shrimp, cooking for 2-3 more minutes. Be careful not to overcook the seafood to avoid it becoming tough.
- Remove from heat, garnish with chives, and serve with crusty bread or over pasta.
- Prep Time: 10 minutes
- Cook Time: 40 minutes