Best Cioppino Seafood Stew Recipe

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Today we have a real treat to share with you! This delicious Cioppino Seafood Stew Recipe was developed by Chef William Dissen one of the world’s most sustainable chefs! Italian seafood stew, known as cioppino is a fisherman friendly dish which is sure to become a family favorite that you can cook in your one-pot dutch oven!

Chef Dissens Snapper Cioppino

Why You’ll Love This Recipe

  • If you love the taste of fresh seafood then Cioppino is a dish you are going to want to try. This one-pot stew is loaded with flavor and nutrition. Italian seafood stew is absolutely delicious.
  • Combine this seafood stew with crusty bread smothered in delicious saffron aioli and you’re in for a real treat! It’s simply good food!

Recipe Ingredients

Here are the ingredients needed to make Cioppino seafood stew.

Cioppino Ingredients:

  • Olive Oil: Provides a smooth, rich base for sautéing the vegetables.
  • Fennel Bulb/Yellow Onion/Celery: These vegetables contribute to a flavorful aromatic base.
  • Garlic: Intensifies the savory flavors in the stew.
  • Red Pepper Flakes: Adds a hint of heat to the dish.
  • San Marzano Crushed Tomatoes: Lends a sweet, tangy depth to the stew.
  • Fish Fumet Broth: Enhances the seafood flavor in the stew.
  • Pernod/Dry White Wine: Adds aromatic complexity and a slight sweetness.
  • Bay Leaves/Kosher Salt/Black Pepper: Seasonings that enhance all the other flavors.
  • Snapper/Shrimp/Littleneck Clams: The main proteins, they lend a variety of textures and seafood flavors.
  • Basil/Parsley: Fresh herbs that add a bright, fresh note to the stew.

Saffron Aioli Sauce Ingredients:

Ingredients for making Saffron Aioli Sauce

  • Dukes Prepared Mayo: Forms the creamy base of the sauce.
  • Confit Garlic Puree: Adds a deep, sweet garlic flavor.
  • Lemon Juice: Brightens the sauce with a citrusy note.
  • Saffron: Gives the aioli a unique, earthy flavor.
  • White Wine: Balances the richness of the aioli with a bit of acidity.

How To Make Cioppino Seafood Stew?

Here are the step-by-step instructions for making Cioppino.

Step One: Heat up Dutch Oven

In a large Dutch oven, heat 3 tbsps of olive oil over medium-high heat. Stir in the fennel, onion, and celery and cook until translucent and tender for 5 minutes.

Step Two: Add Garlic and Red Pepper Flakes

Stir in the garlic, and red pepper flakes. Cook for about 2 minutes, or until fragrant.

Step Three: Add Pernod and White Wine

Next, stir the Pernod and white wine, bring to a simmer and reduce by half. 

Step Four: Add Fish Fumet and Tomatoes

Stir in the crushed tomatoes, bay leaf and fish fumet (fish stock). Bring to a simmer and allow to cook uncovered for about 25-30 minutes, stirring occasionally.

Step Five: Blend Your Ingredients

Use an immersion blender, and puree to a rustic consistency, then season the cioppino with kosher salt and black pepper to taste.

Step Six: Add Snapper, Shrimp and Clams

Add the snapper and shrimp and bring to a simmer again. Lower to medium heat. Cover and cook for about 5 minutes, or until the seafood is cooked through. Stir in the steamed clams. Adjust the seasoning as needed and serve immediately.

Step Seven: Serve and Garnish Cioppino

Ladle the cioppino into large, shallow bowls, drizzle with some extra olive oil and garnish with the chopped basil and parsley. Serve with toasted sourdough smeared with saffron aioli.

Screenshot 2022 12 14 at 9.39.26 PM

How To Make Saffron Aioli

Here are the instructions for making saffron Aioli.

Step One: Simmer Saffron and Wine

In a small pot, simmer the white wine until the wine is deeply colored and reduce to 2 oz.

Step Two: Add Ingredients To Bowl

Strain your cooking wine into a mixing bowl. Add the mayo, garlic puree and lemon juice. Stir until combined.

Step Three: Serve Saffron Aioli

Your saffron aioli sauce is ready to be served on a crusty baguette.

San Francisco Cioppiono

Cioppino is a popular dish in many regions around the world, but it originated in San Francisco. Over time, this hearty stew has become a staple of Italian-American cuisine, and its popularity continues to grow as more people discover its savory flavors and the health benefits of Cioppino.

Cioppiono has become more popular as Italian restaurants proliferated in the United States. As a result, it is now widely available in most regions of the country and has become somewhat of a regional speciality in areas like San Francisco and New England.

What To Serve With This Recipe

  • Garlic Bread: Warm, crusty garlic bread complements the rich flavors of Cioppino. Perfect for soaking up the savory broth.
  • Grilled Asparagus: Delicate grilled asparagus adds a delightful crunch and earthy flavor, enhancing the overall meal.
  • Fennel and Orange Salad: A crisp fennel and orange salad bring a burst of citrusy sweetness, complementing the robust Cioppino.

Variations

Whilst this fantastic West Coast dish is perfect as is, you may want to make a few alterations or add in some of your favorite ingredients. Here are a few suggestions:

  • Add 1 tablespoon of tomato paste for a little more sweetness.
  • Add bell pepper and mushrooms for extra texture and flavor.
  • Swap the white wine for red wine for your soup base.
  • Add Mussels and clams and even a few tablespoons of clam juice.
  • Be sure to strain seafood stock or broth if it’s homemade.
  • You can add sea bass or halibut in place of the snapper.
  • Add crab legs for variation.

Storage & Reheating Instructions

  • Refrigeration: Allow the seafood Cioppino to cool to room temperature before storing any leftovers. Transfer it into an airtight container or divide it into smaller portions for easier storage. Refrigerate promptly, and consume within 1-2 days to maintain freshness.
  • Separate Broth and Seafood: If possible, store the broth and seafood separately. This prevents the seafood from becoming overcooked during reheating.
  • Avoid Freezing Seafood: While the broth portion of Cioppino can be frozen, seafood, especially delicate varieties like shrimp and scallops, may lose their texture and flavor when thawed. Consider freezing the broth alone for future use and adding fresh seafood when reheating.
  • Reheating: When ready to enjoy again, gently reheat the Cioppino on the stovetop over low to medium heat. Add the seafood towards the end to prevent overcooking. This helps preserve the integrity of the seafood and ensures a delightful dining experience.

FAQ’S

What Is Cioppino?

Cioppino is a traditional Italian seafood stew that is loaded with flavor and rich in nutrients. This hearty dish is typically made with a variety of fresh seafood, such as fresh fish, shrimp, scallops, Dungeness crab, clams and mussels. In addition to the seafood, cioppino also contains flavorful vegetables like tomatoes, garlic, onions, and herbs like basil and oregano.

Is Cioppiono Originate?

Cioppino is a popular dish in many regions around the world, but it originated in San Francisco. Over time, this hearty stew has become a staple of Italian-American cuisine, and its popularity continues to grow as more people discover its savory flavors. Cioppiono has become more popular as Italian restaurants proliferated in the United States. As a result, it is now widely available in most regions of the country and has become somewhat of a regional speciality in areas like San Francisco and New England.

How to Pronounce Cioppino?

Wondering how to say cioppino correctly? Like many Italian dishes, cioppiono is quite easy to pronounce! Simply follow the same hard “c” sound that you would use in words like cat or cent and add an “eye” sound at the end. This will result in a pronunciation of roughly “ch-oh-pee-no”.

Can You Serve Cioppino Over Pasta?

Cioppino can be served over a bed of pasta. the best pasta to use with this seafood stew recipe would be fettucine or linguine. Simply cook the pasta according to the package instructions, then toss it with a little olive oil so that it doesn’t stick together. Serve cioppino over the pasta and enjoy!

What Wine Pairs Well With Cioppino?

As a hearty, seafood-based stew, cioppino pairs best with dry white wines like Pinot Grigio or Sauvignon Blanc. These wines are light and refreshing, which help to balance the rich flavors and spice in your Italian dish.

What Are Littleneck Clams?

wondering what littleneck clams are? Littleneck clams, also known as Little Neck Clams, are a species of hard-shell clam that is often served in seafood dishes like cioppino. They have a mild flavor and tender texture, and they can be cooked in numerous ways.

Where to Buy Littleneck Clams Near Me?

If you are looking to buy littleneck clams near you, try checking your local grocery store or seafood market. Alternatively, you can order them online from a variety of seafood delivery services and specialty food stores. Just be sure to check the quality and freshness of your clams before cooking, as this will help ensure that they taste great. The same goes for the shrimp shells and snapper.

Why Use A Dutch Oven For This Recipe?

Using A Dutch Oven for Seafood Stew
A Dutch oven is an excellent cooking tool for making seafood stew because it heats evenly and retains heat well, which helps you achieve the perfect texture and flavor in your dish. Additionally, the dutch oven is easy to use and is quick to clean.

If you want to invest in a dutch oven check out the New Electric Dutch Oven from the makers of the Instant Pot. Alternatively, you can buy a fantastic enamel dutch oven from Le Creuset.

Snapper Cioppino

Best Cioppino Seafood Stew Recipe

Yield: 3
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Delicious Cioppino Seafood Stew

Ingredients

  • Cioppino Ingredients:
  • 3 Tablespoons Olive Oil
  • 1 Cup Diced Fennel Bulb
  • 1 1/2 Cups Small Yellow Onion Diced
  • 1/2 Cup Celery, Diced
  • 2 Tablespoons Garlic, minced
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 Can San Marzano Crushed Tomatoes 1 – 28 oz.
  • 4 Cups Fish Fumet Broth (You can also use Fish Stock or Seafood stock)
  • 1/2 Cup Pernod
  • 1 Cup Dry White Wine
  • 2 Bay Leaves
  • Kosher Salt
  • Ground Black Pepper
  • 1 Snapper, cut into large pieces
  • 1 Large Shrimp
  • 2 Dozen Littleneck Clams, steamed
  • 4 Tablespoons basil, roughly chopped
  • 4 Tablespoons Fresh Parsley, roughly chopped
  • Ingredients for making Saffron Aioli Sauce
  • 1 qt Dukes Prepared Mayo
  • ¼ Cup Confit Garlic Puree
  • Juice of One Lemon
  • 1 Tablespoon Saffron
  • 1 Cup White Wine

Instructions

In a large Dutch oven, heat 3 tbsps of olive oil over medium-high heat. Stir in the fennel, onion, and celery and cook until translucent and tender for 5 minutes.

Stir in the garlic, and red pepper flakes. Cook for about 2 minutes, or until fragrant.

Next, stir the Pernod and white wine, bring to a simmer and reduce by half. 

Stir in the crushed tomatoes, bay leaf and fish fumet (fish stock). Bring to a simmer and allow to cook uncovered for about 25-30 minutes, stirring occasionally.

Use an immersion blender, and puree to a rustic consistency, then season the cioppino with kosher salt and black pepper to taste.

Add the snapper and shrimp and bring to a simmer again. Lower to medium heat. Cover and cook for about 5 minutes, or until the seafood is cooked through. Stir in the steamed clams. Adjust the seasoning as needed and serve immediately.

Ladle the cioppino into large, shallow bowls, drizzle with some extra olive oil and garnish with the chopped basil and parsley. Serve with toasted sourdough smeared with saffron aioli.

How To Make Saffron Aioli

In a small pot, simmer the white wine until the wine is deeply colored
and reduce to 2 oz.Strain your cooking wine into a mixing bowl.

Add the mayo, garlic puree and lemon juice. Stir until combined.

Your saffron aioli sauce is ready to be served on a crusty baguette.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 1577Total Fat: 47gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 517mgSodium: 5291mgCarbohydrates: 54gFiber: 5gSugar: 13gProtein: 201g

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