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Italian Cioppino Recipe

Recipe by Pedro M. A. Neves

Italian Cioppino is a rustic Ligurian seafood stew brimming with fresh fish, shellfish, and tomatoes in a fragrant broth infused with garlic, white wine, and herbs. This classic Mediterranean dish celebrates the bounty of the Italian coast and is traditionally served with crusty bread for soaking up the rich, savory sauce. Each spoonful delivers tender seafood and aromatic broth that transports you straight to an Italian fishing village.

Ingredients

• 400g (14 oz) firm white fish fillets (sea bass or halibut), cut into 5cm chunks
• 300g (10 oz) large shrimp, peeled and deveined
• 250g (9 oz) littleneck clams, cleaned
• 250g (9 oz) mussels, cleaned and debearded
• 3 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 6 cloves garlic, minced
• 1 tablespoon tomato paste
• 400g (14 oz) canned San Marzano tomatoes
• 200ml (7 fl oz) dry white wine (Vermentino or Pinot Grigio)
• 400ml (14 fl oz) fish stock or seafood broth
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 2 bay leaves
• 8-10 fresh basil leaves
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• Fresh parsley for garnish
• Crusty bread for serving

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and sauté for 4 minutes until softened and translucent, stirring occasionally.

2. Add minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly to prevent burning.

3. Stir in tomato paste and cook for 2 minutes, stirring constantly, to develop the deep tomato flavor and remove the raw taste.

4. Pour in the white wine and simmer for 3 minutes to reduce slightly and allow the alcohol to evaporate while concentrating the wine's flavors.

5. Add canned tomatoes (with juice), fish stock, oregano, red pepper flakes, and bay leaves. Bring to a gentle simmer, then cook uncovered for 8 minutes to allow flavors to meld.

6. Carefully add clams and mussels to the broth, nestling them into the liquid. Simmer for 4 minutes until shells begin to open.

7. Add fish chunks and shrimp to the pot, distributing them evenly throughout the broth. Season with salt and pepper, then simmer for 5-6 minutes until fish is opaque and shrimp are pink.

8. Tear fresh basil leaves and gently stir into the pot just before serving. Discard any unopened clams or mussels and the bay leaves.

9. Ladle the cioppino into wide bowls, ensuring each serving contains a generous mix of fish, shellfish, and broth. Garnish with fresh parsley and serve immediately with crusty bread.

Substitutions

• Replace shrimp with additional white fish or scallops for shellfish allergies
• Substitute canned tomatoes with fresh tomatoes (600g, blanched and chopped) during peak season
• Use vegetable stock instead of fish stock for a lighter broth variation
• Replace white wine with additional fish stock if alcohol is not desired

Tips

• Prepare all ingredients before beginning to cook, as the cooking process moves quickly once the broth is simmering
• Do not overcook the seafood; add items in stages based on cooking time to ensure tender, perfectly cooked results
• Use high-quality San Marzano tomatoes for the most authentic and flavorful broth base

Cioppino has roots in the Ligurian coast of northern Italy, particularly around Genoa, where Italian fishermen created this dish using the day's catch and local ingredients. The name derives from the Ligurian dialect word 'ciuppin,' meaning to chop, reflecting how fishermen would combine various seafood scraps into one communal, celebratory stew.

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