Best 7 Seafood Cioppino Recipes

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Indulge in the flavors of the sea with Cioppino, a classic seafood stew originating from San Francisco. This hearty and flavorful dish is a celebration of the bounty of the ocean, featuring an array of seafood treasures such as clams, mussels, shrimp, crab, and fish, all simmering in a rich and aromatic broth. The recipes presented in this article offer a diverse range of culinary interpretations, ensuring that every seafood enthusiast finds their perfect Cioppino. From traditional recipes that honor the culinary heritage of San Francisco to contemporary takes that incorporate unique ingredients and cooking techniques, these recipes promise an unforgettable seafood experience. Whether you prefer a classic Cioppino brimming with seafood goodness or a modern twist that tantalizes your taste buds, this article has a recipe that will satisfy your cravings. So, gather your ingredients, prepare your cooking pots, and embark on a culinary journey to the vibrant shores of San Francisco with our curated collection of Cioppino recipes.

Here are our top 7 tried and tested recipes!

SEAFOOD CIOPPINO



Seafood Cioppino image

If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

1 can (28 ounces) diced tomatoes, undrained
2 medium onions, chopped
3 celery ribs, chopped
1 bottle (8 ounces) clam juice
1 can (6 ounces) tomato paste
1/2 cup white wine or 1/2 cup vegetable broth
5 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 to 2 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon sugar
1 pound haddock fillets, cut into 1-inch pieces
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 can (6 ounces) chopped clams, undrained
1 can (6 ounces) lump crabmeat, drained
2 tablespoons minced fresh parsley

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

SEAFOOD CIOPPINO



Seafood Cioppino image

This is as good as any restaurant's version! Serve with rice and a nice salad.

Provided by DeeDee Henderson

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 2h45m

Yield 8

Number Of Ingredients 21

¼ cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 fresh red chile pepper, seeded and chopped
½ cup chopped fresh parsley
salt and pepper to taste
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
½ cup water
1 pinch paprika
1 pinch cayenne pepper
1 cup white wine
1 (10 ounce) can minced clams, drained with juice reserved
25 mussels, cleaned and debearded
25 shrimp
10 ounces scallops
1 pound cod fillets, cubed

Steps:

  • In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.
  • About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 16.5 g, Cholesterol 98.2 mg, Fat 9.1 g, Fiber 3.3 g, Protein 34.3 g, SaturatedFat 1.2 g, Sodium 563.7 mg, Sugar 3.1 g

CIOPPINO (SEAFOOD SOUP) WITH FENNEL AND GARLIC



Cioppino (Seafood Soup) With Fennel and Garlic image

This is a tomato based broth with oodles of seafood, fennel and of course garlic in it since it is served at the stinking rose restaurant in LA Use ingredients as a guide, because fresh and local seafood will be best. It is actually a very simple recipe just with lots of choices to put in it :) The first part can be done early too, and then just reheated when you want to pop in the seafood. Prrp time includes chopping onions, etc.

Provided by MarraMamba

Categories     < 4 Hours

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 20

4 tablespoons olive oil
1/4 cup chopped fennel
3 tablespoons chopped yellow onions
3 tablespoons minced shallots
3 garlic cloves, minced
1/4 cup dry white wine
1 (28 ounce) can crushed tomatoes
2 tablespoons minced flat leaf parsley (Italian)
1 teaspoon crushed red pepper flakes
1 cup bottled clam juice
1 cup water
salt & freshly ground black pepper
1/2 cup unsalted butter
8 ounces prince edward island mussels
8 ounces littleneck clams
8 ounces white fish fillets, cut into chunks (such as halibut, cod, or tilapia)
4 ounces cleaned calamari, cut into 1-inch wide rings
4 ounces large shrimp, peeled and deveined, tails on (21 to 30 per pound)
2 tablespoons minced fresh basil
fennel leaves (to garnish)

Steps:

  • In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
  • In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
  • Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.

CIOPPINO SEAFOOD STEW WITH GREMOLATA TOASTS



Cioppino Seafood Stew With Gremolata Toasts image

Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth. Bonus: This stew is great for entertaining since you can make the base a day in advance.

Provided by Rhoda Boone

Categories     Bread     Soup/Stew     Fish     Shellfish     Seafood     Clam     Mussel     Shrimp     Squid

Yield Makes 6 servings

Number Of Ingredients 24

3 garlic cloves, divided
2 tablespoons extra-virgin olive oil
3/4 cup finely chopped onion
1/2 cup packed sliced fennel
1/4 cup finely chopped celery
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon red-pepper flakes
1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
1/2 tablespoon tomato paste
1 teaspoon dried oregano
1 cup dry white wine
1 15-ounce can crushed tomatoes
2 bay leaves
1 8-ounce bottle clam juice
1 1/2 cups seafood stock or vegetable broth
1/2 stick (4 tablespoons) unsalted butter, room temperature
3 tablespoons chopped flat-leaf parsley, divided
1/2 teaspoon lemon zest
1 baguette, sliced and toasted
1 pound littleneck clams, soaked in water for 1 hour
1/2 pound medium tail-on shrimp, peeled and deveined
1 pound mussels, scrubbed and de-bearded
1/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces

Steps:

  • Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.
  • Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.
  • Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning.
  • Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
  • When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
  • Serve cioppino immediately in large soup bowls with gremolata toasts alongside.

SPICY FRESH SEAFOOD CIOPPINO



Spicy Fresh Seafood Cioppino image

Using prepared pasta sauce makes this hearty and hot one-pot dinner a cinch. -Doris Mancini, Port Orchard, Washington

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

5 garlic cloves, minced
2 tablespoons olive oil
1 jar (24 ounces) tomato basil pasta sauce
1 bottle (8 ounces) clam juice
1 cup dry white wine or chicken broth
1/4 cup water
1 teaspoon salt
1 teaspoon sugar
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh basil
1 teaspoon minced fresh thyme
1 pound fresh littleneck clams
1 pound fresh mussels, scrubbed and beards removed
1 pound uncooked medium shrimp, peeled and deveined
1 pound bay scallops
1 package (6 ounces) fresh baby spinach

Steps:

  • In a Dutch oven, saute garlic in oil until tender. Add the pasta sauce, clam juice, wine, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Stir in scallops and spinach; cook 5 to 7 minutes longer or until clams and mussels open, shrimp turn pink and scallops are opaque. Discard any unopened clams or mussels.

Nutrition Facts : Calories 259 calories, Fat 7g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 1057mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 29g protein.

CIOPPINO, SEAFOOD STEW



Cioppino, Seafood Stew image

What makes this distinctive is the Mediterrianean-style mixture of tomatoes, basil and oregano with plenty of red wine and garlic-a base which makes the finished dish very strong and heady indeed.

Provided by DonnaR

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

2 cups onions, chopped
1/2 cup green pepper, chopped
6 cloves garlic, minced
1/2 cup olive oil
1 (35 ounce) can tomatoes with basil
1 (6 ounce) can tomato paste
2 cups red wine
1 lemon, thinly sliced
1 cup parsley, chopped
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
fresh ground black pepper
1 1/2 lbs boned sea bass or 1 1/2 lbs scrod fish, cut in 2 inch pieces
3 (1 1/2 lb) lobsters, cut up
1 lb shrimp, shelled and cleaned
12 hardshell clams, scrubbed
24 mussels, scrubbed
garlic bread

Steps:

  • Saute the onion, green pepper and garlic in olive oil in large pot.
  • Add the tomatos, tomato paste, wine, lemon, one half cup or the parsley and all the seasonings.
  • Bring to boil and simmer 20 minutes.
  • Add the fish, lobsters and shrimp and simmer, covered 15 minutes.
  • Add clams and mussels and simmer another 10 minutes more or until the clams and mussels open.
  • Sprinkle remaining parsley on top.
  • Serve in soup plates from the pot it was cooked in.
  • A nice touch is a piece of garlic bread in each soup plate as a blotter.
  • Have plenty more bread to pass.

Nutrition Facts : Calories 789.8, Fat 25.6, SaturatedFat 4.2, Cholesterol 600.8, Sodium 2928.2, Carbohydrate 19.7, Fiber 3, Sugar 6.9, Protein 101.9

CIOPPINO "SEAFOOD STEW"



Cioppino

This is my take on cioppino, I love seafood, but not the fishy taste if that makes sense.

Provided by Andra Kubala

Categories     Fish

Time 1h50m

Number Of Ingredients 20

1/4 c olive oil
1/4 c butter
2 celery rib, sliced
1 onion, diced
1 28oz can(s) crushed tomatoes
2 c vegetable broth
1 c white wine
1 c chicken broth
4 clove garlic, chopped
1 lemon, juiced
1 Tbsp worcestershire sauce
1 bay leaf
1 tsp basil
1/2 tsp red pepper flakes
1 tsp salt
1/2 lb lump crab meat
1 lb cod, cut into 1 inch pieces
1 lb shrimp, peeled and deveined
12 oysters, fresh
2 Tbsp parsley flakes

Steps:

  • 1. 1.In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.
  • 2. 2.Add the seafood and simmer covered another ten minutes. Turn off the heat, and stir in the Italian parsley

Tips:

  • Use fresh, high-quality seafood. This will make all the difference in the flavor of your cioppino.
  • Don't overcrowd the pot. If you add too much seafood, it will not cook evenly and will end up being tough.
  • Use a variety of seafood. This will give your cioppino a more complex flavor.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough.
  • Use a good quality white wine. The wine will add flavor to the broth, so choose one that you enjoy drinking.
  • Serve with crusty bread or rice. This will help to soak up the delicious broth.

Conclusion:

Seafood cioppino is a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. With its variety of seafood and flavorful broth, it is sure to please everyone at the table. So next time you are looking for a seafood dish to try, give cioppino a try. You won't be disappointed!

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