Rich Tomato Broth Seafood Cioppino

Dive Into Flavor: Best Seafood Cioppino Recipe with Rich Tomato Broth

Indulge in a comforting bowl of our Best Seafood Cioppino, a robust Italian-American stew that’s as hearty as it is delightful. Whether you’re a seasoned seafood lover or just looking for a cozy dish to warm up your evenings, this cioppino promises to deliver exceptional taste and satisfaction.

Cioppino Inspo!

This Cioppino recipe draws its essence from the classic Italian-American kitchens where simplicity met opulence through the use of fresh, available seafood. Originating from the docks of San Francisco, this stew has become a beloved tradition in homes across the country. Our version is designed to simplify the process while preserving the rich flavors that make Cioppino a winter favorite.

Why You’ll Love It

• Bursting with Seafood: From tender scallops to juicy clams, each spoonful is a celebration of the ocean’s bounty.
• Rich and Comforting: The tomato broth, enriched with herbs and a splash of wine, offers deep, comforting flavors that are both nourishing and satisfying.
• Easy to Prepare: Despite its gourmet appeal, this one-pot wonder is surprisingly straightforward to make.
• Perfect for Sharing: Designed to feed a crowd, it’s an ideal dish for gatherings, ensuring no one leaves the table hungry.

Quick Grocery List

For the Tomato Broth:

• Olive oil
• Yellow onion
• Garlic
• Red pepper flakes
• Tomato paste
• San Marzano tomatoes
• Dry white wine
• Seafood stock

For the Seafood:

• Mussels
• Clams
• Large shrimp
• Sea scallops
• Firm white fish

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: Approximately 1 hour and 10 minutes
• Equipment Checklist: Large Dutch oven, chef’s knife, cutting board, ladle, tongs
• Dietary Adjustments: Options for alcohol-free and shellfish-free adaptations
• Serving Size: Comfortably serves 6 people
• General Notes: Fresh seafood is key—source the freshest ingredients for the best results.

Best Seafood Cioppino Recipe with Rich Tomato Broth | Easy One-Pot Italian-American Stew

DifficultyMedium

Servings6

Prep time25 minutes

Cook time44 minutes

Total time1 hour10 minutes

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Ingredients:

For the Tomato Broth

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon red pepper flakes, (optional, for spice)
• 1 tablespoon tomato paste
• 1 can (28 oz) crushed San Marzano tomatoes
• 1 cup dry white wine, (like Sauvignon Blanc)
• 3 cups seafood stock or fish broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

For the Seafood

• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• ½ lb large shrimp, peeled and deveined
• ½ lb sea scallops, tough side muscle removed
• 1 lb firm white fish, (like halibut or cod), cut into 2-inch chunks
• ¼ cup fresh parsley, chopped
• 2 tablespoons lemon juice, (optional for brightness)

Instructions:

• 1

  Make the Broth

  • In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat.

  • Add onions and cook until translucent (about 5 minutes).

  • Add garlic and red pepper flakes; sauté for 1 minute.

  • Stir in tomato paste and cook for another 2 minutes to caramelize.

  • Pour in crushed tomatoes, white wine, and seafood stock.

  • Add oregano, thyme, bay leaf, and season with salt and pepper.

  • Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes.

• 2

  Add the Seafood

  • Gently place clams and mussels into the simmering broth. Cover and cook for 5 minutes or until they begin to open.

  • Add fish, shrimp, and scallops. Cook uncovered for an additional 6–8 minutes, or until the shrimp is pink and fish is opaque and flaky.

  • Discard any unopened clams or mussels.

  • Stir in fresh parsley and lemon juice, adjust seasoning as needed.

• 3

  Serve

  • Ladle into bowls and serve with toasted sourdough or garlic bread.

  • Optional: Drizzle with extra olive oil or a pinch of chili flakes for garnish.

Equipment Used

• Large Dutch oven or heavy soup pot
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle
• Tongs
• Scrubbing brush (for shellfish)

Nutrition

Calories	360
Carbohydrates	18g
Cholesterol	110mg
Fat	14g
Fiber	3g
Protein	34g
Saturated Fat	2g
Sodium	840mg
Sugar	7g
Trans Fat	0g
Unsaturated Fat	12g

Substitutions

• White Wine: Can be substituted with additional fish stock or clam juice for an alcohol-free version.
• Tomatoes: Any high-quality crushed tomatoes can work if San Marzano tomatoes aren’t available.
• Shellfish Allergies: Increase quantities of fish and shrimp, and omit clams and mussels.

Variations

• Fennel Addition: Add diced fennel with the onions to introduce a sweet, anise-like flavor.
• Spicy Kick: Incorporate harissa or fresh chili slices for those who favor a bit of heat.
• Luxury Seafood: Elevate the dish by including crab legs or lobster for a touch of extravagance.

Let’s Get Cooking

Pro Tips for Success:

• Shellfish Prep: Ensure all mussels and clams are scrubbed clean and debearded. Discard any that don’t close when tapped.
• Simmering the Broth: Allow the broth to simmer for a full 20-25 minutes to meld the flavors beautifully before adding the seafood.
• Adding Seafood: Add shellfish first, followed by fish and shrimp, to ensure everything is perfectly cooked without becoming tough.

Art Of

Mastering Cioppino involves balancing the flavors of the sea with the rich, tomato-based broth. The key technique here is in the layering of ingredients—starting with a base of aromatics and building up to a robust broth, followed by carefully timed seafood additions.

Tips and Variations

• Broth Depth: For a richer broth, consider a slow cooker approach, letting the base simmer gently for a couple of hours.
• Herb Varieties: While oregano and thyme are traditional, marjoram or basil can add fresh, herbaceous notes.

Nutrition Breakdown (Per Serving)

• Calories: 360 – Ideal for a hearty main course.
• Carbohydrates: 18g – Mostly from tomatoes, providing energy.
• Cholesterol: 110mg – Predominantly from seafood, important for a balanced diet.
• Fat: 14g – Healthy fats predominantly from olive oil.
• Fiber: 3g – Aids in digestion and adds to the meal’s fullness.
• Protein: 34g – High-quality protein from various seafood helps muscle repair.
• Saturated Fat: 2g – Very low, making this a heart-healthy choice.
• Sodium: 840mg – Manage intake with unsalted stock if necessary.
• Sugar: 7g – Naturally occurring sugars from tomatoes.
• Trans Fat: 0g – Keeping it heart-healthy.
• Unsaturated Fat: 12g – Good fats that help absorb vitamins.

Storing and Reheating

• Fridge: Best consumed fresh, but can be stored in an airtight container for up to 2 days.
• Reheat: Warm gently on the stove to keep seafood tender.
• Freezing: Freeze the broth without seafood; add fresh when reheating for best texture.

Frequently Asked Questions (FAQ)

Q: Can I prepare Cioppino ahead of time?
A: Yes, prepare the broth a day in advance and add seafood right before serving.

Q: What’s the best way to serve Cioppino?
A: Serve hot with plenty of crusty bread for dipping into the savory broth.

Q: How can I thicken the broth if it’s too runny?
A: Simmer longer for reduction or add a small amount of tomato paste for thickness.

Engage and Share!

Made this Seafood Cioppino? We’d love to hear how it turned out! Leave a comment below, rate the recipe, and don’t forget to share your photos and experiences. Tried any twists? Let us know!

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