Description
Cioppino, also known as Fisherman’s Stew, is a flavorful and hearty seafood stew originating from San Francisco, featuring a rich tomato and wine broth loaded with clams, shrimp, and firm-fleshed fish. This recipe combines a savory mix of fresh seafood simmered with aromatic herbs and spices, making it perfect for a comforting yet elegant meal.
Ingredients
Base and Aromatics
- ¼ cup + 2 tablespoons extra-virgin olive oil, (divided)
- 2/3 cup finely chopped shallots (about 3 shallots)
- 3 cloves garlic, minced
- 1 cup white wine
- 1 (28-oz) can crushed tomatoes
- 2 (8-oz) bottles clam juice
- 2 teaspoons sugar
- 1¾ teaspoons salt, divided
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried oregano
- 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
- 1 cup (240 ml) water
Seafood
- 1½ lbs firm-fleshed fish fillets (such as halibut, cod, salmon, snapper), cut into 2-inch pieces
- 3 tablespoons unsalted butter
- 1½ lbs (about 18) littleneck clams, scrubbed
- 1½ lbs extra large raw shrimp, peeled and deveined
Garnish
- Fresh chopped Italian parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) and position the oven rack in the middle. Line a baking sheet with aluminum foil and set aside for cooking the fish.
- Sauté Aromatics: In a large pot over medium heat, warm ¼ cup of olive oil. Add the finely chopped shallots and cook, stirring often, until translucent and soft, about 5 minutes. Add minced garlic and sauté for an additional minute, taking care not to brown the garlic.
- Deglaze with Wine: Pour in the white wine, increase heat to high, and allow it to boil until reduced by half, approximately 3 to 4 minutes, concentrating the flavors.
- Add Broth Ingredients and Simmer: Stir in the crushed tomatoes, clam juice, sugar, 1 teaspoon salt, crushed red pepper flakes, dried oregano, thyme sprigs, and 1 cup of water. Bring the mixture to a boil, then reduce heat, cover, and let simmer gently for 25 minutes to develop a robust broth.
- Bake the Fish: While the stew simmers, toss the fish pieces with the remaining 2 tablespoons of olive oil and the remaining ¾ teaspoon salt. Arrange the fish pieces on the prepared baking sheet and bake for about 10 minutes until just cooked through. Remove from oven, cover to keep warm.
- Finish the Stew: Remove and discard thyme sprigs from the pot. Stir in the unsalted butter to enrich the broth. Add the cleaned clams, return the stew to a simmer, then cover and cook for about 6 minutes until most clams open. Gently fold in the shrimp, simmer covered for another 5 minutes until shrimp are cooked through and all clams have opened. Discard any unopened clams. Stir in the fresh chopped thyme and adjust seasoning to taste.
- Serve: Divide the baked fish among serving bowls. Ladle the stew with clams and shrimp over the fish. Garnish with fresh parsley if desired. Serve with garlic bread, focaccia, or baguette for dipping, and provide a bowl for shells and plenty of napkins.
Notes
- Make sure the clams are thoroughly scrubbed and discard any unopened after cooking to avoid any that were dead before cooking.
- Firm-fleshed fish such as halibut or cod works best to hold together during cooking.
- This stew is great served with crusty bread to soak up the savory broth.
- Fresh herbs add brightness; however, thyme sprigs are removed before serving.
- Adjust the amount of crushed red pepper flakes for more or less heat based on preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup/Stew
- Method: Baking and Stovetop
- Cuisine: Italian-American
