Chef John's Cioppino

Chef John's Cioppino
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    6 People
  • VIEWS
    237

Transport yourself to the vibrant Fisherman's Wharf with this classic San Francisco seafood stew. Our Cioppino is a rich, tomato-based broth brimming with fresh catches from the sea, creating a symphony of flavors that's both comforting and exhilarating. Perfect with a side of crusty bread to soak up every last drop!

Ingridients

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Nutrition

  • Carbohydrate
    32 g
  • Cholesterol
    187 mg
  • Fiber
    8 g
  • Protein
    41 g
  • Saturated Fat
    4 g
  • Sodium
    1059 mg
  • Sugar
    9 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 0 mins In a large Dutch oven or heavy-bottomed pot, combine butter and olive oil over medium-low heat.

Image Step 02
02 Step

Recipe View 7 mins Add diced onion, celery, and a pinch of salt. Cook until the onion is softened and golden, about 6-7 minutes. Stir in minced garlic and cook for another minute until fragrant.

Image Step 03
03 Step

Recipe View 0 mins Pour in the white wine, increase heat to high, and bring to a simmer, allowing the alcohol to cook off.

Image Step 04
04 Step

Recipe View 35 mins Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low, cover, and simmer for 35 minutes, allowing the flavors to meld together.

Image Step 05
05 Step

Recipe View 2 mins Increase heat to high and bring the mixture to a boil. Stir in lemon slices and cod pieces. Return to a simmer for about 2 minutes, or until the cod is almost cooked through.

Image Step 06
06 Step

Recipe View 5 mins Add the crab, shrimp, and mussels. Cover and simmer until all the mussels have opened, and the shrimp are pink and cooked through, about 5 minutes. Discard any mussels that do not open.

Image Step 07
07 Step

Recipe View 0 mins Stir in fresh parsley and basil. Season with salt and freshly ground black pepper to taste. Serve immediately.

For a richer flavor, consider using fish stock instead of water.
Feel free to add other seafood such as clams, scallops, or calamari to customize your cioppino.
Serve with a generous amount of crusty sourdough bread for dipping into the flavorful broth.

Dangelo Metz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 79 Ratings)
Total Reviews: (10)
  • Meggie Tremblay

    The instructions were easy to follow, and the cioppino turned out perfectly on my first try.

  • Jerrod Schuppe

    I substituted the cod with halibut, and it was just as good.

  • Blanca Bartoletti

    This is the best cioppino recipe I've ever tried!

  • Ozella Bahringer

    I added a little extra red pepper flakes for some extra heat, and it was delicious!

  • Vinnie Goyette

    Don't skip the crusty bread – it's a must for soaking up all that amazing broth!

  • Betty Corwin

    My family loved this recipe! It's definitely a new favorite in our house.

  • Emmet Smitham

    The balance of flavors is spot-on.

  • Morgan Lehner

    I made this for a dinner party and everyone raved about it! It's a showstopper.

  • Raegan Hodkiewicz

    I think next time I'll add a splash of Pernod for an anise flavor. But overall, this recipe is a winner!

  • Nickolas Sauer

    This cioppino recipe is absolutely fantastic! The broth is so flavorful and the seafood is perfectly cooked.

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