Cioppino. Fish, shrimp, clams, and mussels are all common ingredients in an Italian dish known as cioppino.
This San Francisco-style seafood cioppino recipe is quick and easy to make at home.
What is Cioppino?
It is a seafood stew with a tomato foundation that originated in San Francisco and features a slew of seafood, including fish, shrimp, clam, mussel, squid, crab, and scallop.
Use your favorite seafood in this one-pot stew that’s ready in just a few minutes.
Tomato paste, fresh or canned tomatoes, white wine, and water combine to form a soup-like sauce.
BOUILLABAISSE IS DIFFERENT FROM CIOPPINO.
Fishermen in the San Francisco Bay area are credited with inventing the Italian-American dish known as Cioppino. The French seafood soup Bouillabaisse is created using fish stock, whereas the Italian soup Cioppino is made with tomatoes.
Although they are both seafood meals, they are vastly different in terms of taste, appearance, and cooking methods.
There are just 408 calories in a serving of this Cioppino recipe.
- 5 cloves of minced garlic
- 340 g of diced tomato
- 3 tablespoons of tomato paste
- 1 bunch of chopped Italian parsley leaves
- ½ diced small onion
- 1 cup of water
- 1 cup of white wine
- ¼ cup of olive oil
- ½ tablespoon of dried chili flakes
- 226 g of Manila clams or neck clams
- 226 g of clean mussels
- 226 g of halibut cut into cubes
- 115 g of scallops
- 115 g of squid cut into rings
- 115 g of deveined tiger prawn
- In a big, deep pot set over medium heat, warm the olive oil. Do not burn the garlic and onion, which should be fragrant but not brown.
- A minute later, add the diced tomatoes and some chili flakes and continue to cook for another minute or so before serving.
- Slowly bring the white wine and water to a boil, then lower the heat and simmer for a while. For about 30 minutes, cover and cook.
- The parsley leaves and all the seafood items should be heated to a high temperature before being added. The stew is ready when the clams and mussels have opened.
- Serve immediately after adding salt to taste.