Best 2 Hearty Cioppino Recipes

Embark on a culinary journey to the vibrant shores of San Francisco with Cioppino, a delectable seafood stew that captures the essence of the city's rich culinary heritage. This hearty dish, traditionally served in a sourdough bread bowl, is a symphony of flavors, combining an array of fresh seafood, aromatic vegetables, and a luscious tomato-based broth. Indulge in our curated collection of Cioppino recipes, each offering a unique twist on this classic seafood extravaganza. From the traditional Fisherman's Wharf Cioppino brimming with crab, shrimp, and clams, to the elegant Cioppino with Lobster and Saffron, our recipes cater to every palate and occasion. Experience the authentic taste of San Francisco with our comprehensive guide to Cioppino, designed to tantalize your taste buds and transport you to the heart of this culinary haven.

Here are our top 2 tried and tested recipes!

HEARTY CIOPPINO

Hearty Cioppino image

This is a refined version of cioppino, the classic seafood stew. Serve as a first course, giving each person a variety of seafood.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 18

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
4 garlic cloves, minced
1 dried bay leaf
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon crushed red-pepper flakes
2 cups dry white wine
2 cups fish stock
1/2 cup clam juice
28 ounces crushed tomatoes, with juice
15 ounces plum tomatoes, drained, chopped
6 cherrystone clams, scrubbed
6 mussels, scrubbed, debearded
6 sea scallops, muscles removed
8 ounces cod or other white fish, cut into 1-inch pieces
8 ounces cleaned squid, bodies cut into rings
6 large shrimp, peeled, tails intact, deveined

Steps:

Heat oil in a large pot over medium-high heat. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 5 minutes. Add oregano, parsley, and red-pepper flakes. Cook 1 minute. Add wine, stock, clam juice, and tomatoes. Reduce heat; simmer gently 30 minutes. (You can make soup to this point up to 2 days ahead, and chill. Reheat; add seafood.)
Add clams; cook, covered, for 10 minutes. Add mussels; cook, covered, checking often and using tongs to transfer open clams and mussels to a bowl. Discard any that do not open. Add scallops, cod, squid, and shrimp to pan; simmer gently until seafood is cooked through, about 5 minutes. Gently stir in cooked clams and mussels; ladle into bowls, and serve.

HEARTY CIOPPINO

Hearty Cioppino image

This is best made a day in advance so it can chill overnight for the flavor to develop. Four types of seafood mix with spices, peppers, and zucchini in fish stock to create a great flavor. Although you can purchase fish stock, its easy to make your own using the shells and heads from the shrimp you use, and adding some vegetables...throw in any other fish discards you have to make a wonderful stock. (Of course, you can substitute chicken stock).

Provided by breezermom

Categories Healthy

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 red onion, chopped
1 fennel bulb, cored and chopped
2 serrano chili peppers, seeded and chopped
3 tablespoons olive oil
1 oranges or 1 yellow bell pepper, chopped
2 garlic cloves, minced
1 (28 ounce) can crushed tomatoes, undrained
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 cups fish stock or 2 cups chicken stock
1 cup dry white wine
2 medium zucchini, cubed
1 1/2 teaspoons dried rosemary
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 lb scallops, bay or 1 lb sea scallops, are fine
12 jumbo shrimp, peeled and deveined
12 mussels, scrubbed and debearded
1 lb red snapper fillet, cut into large chunks

Steps:

Cook onion, fennel, and serrano chile peppers in oil over medium heat in a Dutch oven until onion is tender. Add bell pepper and garlic; cook, stirring constantly, 3 minutes.
Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes.
Stir in zucchini and rosemary; bring to a simmer, and simmer 10 minutes. Remove and discard bay leaf. Stir in salt and pepper.
Add scallops and shrimp, and cook 3 minutes. Add mussels and fish; cook 4 more minutes or until mussels open and fish flakes easily when tested with a fork. (Its best if you cool it now and refrigerate over night to serve the next day -- the flavor intensifies while it sits overnight). Its fine if you want to go ahead and eat it -- it tastes great now! Serve with garlic bread or grilled focaccia.

Nutrition Facts : Calories 433.6, Fat 11.4, SaturatedFat 1.8, Cholesterol 155.4, Sodium 968, Carbohydrate 22.9, Fiber 4.8, Sugar 9.3, Protein 52.4

Tips:

Use fresh seafood: The fresher the seafood, the better your cioppino will taste. If you can, try to get your seafood from a local fish market or seafood counter.
Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
Use a variety of seafood: Cioppino is a great way to use up leftover seafood, so feel free to use a variety of different types of seafood in your soup. Some popular choices include shrimp, clams, mussels, scallops, and fish fillets.
Use a good quality wine: The wine you use in your cioppino will have a big impact on the flavor of the soup. Choose a dry white wine that you enjoy drinking.
Don't be afraid to experiment: There are many different ways to make cioppino, so feel free to experiment with different ingredients and flavors. You might try adding different vegetables, herbs, or spices to your soup.

Conclusion:

Cioppino is a delicious and hearty soup that is perfect for a cold night. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a delicious and satisfying meal, give cioppino a try!