American•gourmet
Cioppino
Cioppino is an Italian seafood stew with fish, shrimp, clams, mussels, and more. This is an easy seafood cioppino recipe that is delicious and tastes just like San Francisco!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup olive oil
- 5 cloves garlic (minced)
- 1/2 small onion (diced)
- 12 oz (350g) tomatoes (diced)
- 3 tablespoons tomato paste
- 1/2 tablespoon dried chili flakes
- 1 cup white wine
- 1 cup water
- 1 bunch Italian parsley leaves (chopped)
- salt (to taste)
- 8 oz (230g) halibut (or other firm white fish, cut into cubes)
- 4 oz (120g) scallops
- 4 oz (120g) tiger prawn (shelled and deveined )
- 8 oz (230g) little neck clams (or Manila clams)
- 8 oz (230g) mussels (bearded and scrubbed)
- 4 oz (120g) squid (cleaned, cut into rings)
Instructions
- 1
Heat the olive oil in a large, deep pot over medium heat. Sauté the garlic and onion until they become aromatic but are not browned. Add the diced tomatoes, tomato paste, and chili flakes, and continue to stir for about 1 minute.
- 2
Pour in the white wine and water, then simmer on low heat. Cover and cook for about 30 minutes.
- 3
Turn the heat up to high and add all the seafood ingredients along with the parsley leaves. The stew is ready once the clams and mussels open. Add salt to taste and serve immediately.