Cioppino is a fish stew originating in San Francisco, with its roots in Portuguese and Italian seafood stews. Itâ€™s considered by most to be an Italian-American dish. My husband loves ordering this when we eat out, so I decided to come up with an easy way to make this at home using frozen seafood.
I found big bags of frozen seafood mix at my local discount warehouse store at a fairly reasonable price. In addition, I bought frozen, shell off shrimp and tilapia there, too. (If you donâ€™t shop at warehouse stores, you should be able to find similar frozen seafood at your grocery store.)
Cioppino Fish Stew can easily be made on the weekend when you have a more to cook than usual, but donâ€™t want to spend the whole day in the kitchen. Try doubling a batch and freezing it for later. Also, the leftover cioppino heats up well in the microwave. Just don't over reheat it or the seafood will end up rubbery.
Serve this with some crusty Italian bread and a nice side salad
Easy Cioppino Fish Stew
Prep Time: 30 Minutes
Cook Time: 1 Hour
Makes 6 servings
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons sea salt, plus more for seasoning
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 2 1/3 cups chicken stock
- 3 (8 ounce) bottles clam juice
- 1 bay leaf
- 3 pounds frozen seafood mix
- 1 pound frozen, shell off shrimp
- 1 pound uncooked large shrimp, shell off
- 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks
- Heat the oil in a large soup pot over medium heat.
- Add the fennel, onion, shallots, and salt and sautÃ© for 10 minutes or until the onion is translucent.
- Add the garlic and crushed red pepper flakes, and sautÃ© for another 2 minutes.
- Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
- Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
- Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
- Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
- Season the soup to taste with more salt and red pepper flakes, if needed.
- Ladle the soup into bowls and serve.
How often do you serve fish at home?
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