Savory Seafood Cioppino - A Taste of Coastal Italian Charm

[Luna]

Seafood Cioppino is not just a meal; it's a sensory journey that evokes images of seaside trattorias and the salty breeze of the Mediterranean. So, join me as we dive into the art of preparing this classic Seafood Cioppino recipe that will transport you to the shores of Italy with every spoonful. Buon viaggio culinario!

Ingredients:

For the Broth:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 fennel bulb, thinly sliced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 can (28 oz) crushed tomatoes
• 2 cups seafood stock or fish broth
• 1 cup dry white wine
• Salt and freshly ground black pepper, to taste

For the Seafood:

• 1 lb (450g) mussels, scrubbed and debearded
• 1 lb (450g) clams, scrubbed
• 1 lb (450g) large shrimp, peeled and deveined
• 1 lb (450g) firm white fish fillets (such as halibut, cod, or snapper), cut into chunks
• 1/2 lb (225g) calamari rings
• Chopped fresh parsley, for garnish
• Slices of crusty bread, for serving

Instructions:

1. Prepare the Broth:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add diced onion, minced garlic, diced bell peppers, and thinly sliced fennel bulb to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
   • Stir in red pepper flakes, dried oregano, dried thyme, and bay leaf. Cook for another minute until fragrant.
   • Pour in the crushed tomatoes, seafood stock or fish broth, and dry white wine. Season with salt and pepper to taste.
   • Bring the broth to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.
2. Add the Seafood:
   • Once the broth is simmering, add the scrubbed and debearded mussels and clams to the pot. Cover with a lid and cook for about 5-7 minutes, or until the shells open. Discard any unopened shells.
   • Add the peeled and deveined shrimp, chunks of white fish fillets, and calamari rings to the pot. Cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque, and the fish and calamari are cooked through.
3. Serve:
   • Ladle the Seafood Cioppino into serving bowls, making sure to distribute the seafood and vegetables evenly.
   • Garnish with chopped fresh parsley.
   • Serve hot, accompanied by slices of crusty bread for soaking up the flavorful broth.
   • Enjoy this exquisite Seafood Cioppino with family and friends, and savor the vibrant flavors of the Mediterranean! Buon appetito!

 

[frustratedcook]

Ah, this recipe brings me straight to the coastal charm of Italy! The blend of savory seafood in a hearty Cioppino is simply irresistible. Can't wait to recreate this taste of the sea in my own kitchen. Grazie mille for sharing this culinary gem!

 

[otterlyslick]

Seafood Cioppino is not just a meal; it's a sensory journey that evokes images of seaside trattorias and the salty breeze of the Mediterranean. So, join me as we dive into the art of preparing this classic Seafood Cioppino recipe that will transport you to the shores of Italy with every spoonful. Buon viaggio culinario!

Ingredients:View attachment 1966

For the Broth:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 fennel bulb, thinly sliced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 can (28 oz) crushed tomatoes
• 2 cups seafood stock or fish broth
• 1 cup dry white wine
• Salt and freshly ground black pepper, to taste

For the Seafood:

• 1 lb (450g) mussels, scrubbed and debearded
• 1 lb (450g) clams, scrubbed
• 1 lb (450g) large shrimp, peeled and deveined
• 1 lb (450g) firm white fish fillets (such as halibut, cod, or snapper), cut into chunks
• 1/2 lb (225g) calamari rings
• Chopped fresh parsley, for garnish
• Slices of crusty bread, for serving

Instructions:

1. Prepare the Broth:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add diced onion, minced garlic, diced bell peppers, and thinly sliced fennel bulb to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
   • Stir in red pepper flakes, dried oregano, dried thyme, and bay leaf. Cook for another minute until fragrant.
   • Pour in the crushed tomatoes, seafood stock or fish broth, and dry white wine. Season with salt and pepper to taste.
   • Bring the broth to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.
2. Add the Seafood:
   • Once the broth is simmering, add the scrubbed and debearded mussels and clams to the pot. Cover with a lid and cook for about 5-7 minutes, or until the shells open. Discard any unopened shells.
   • Add the peeled and deveined shrimp, chunks of white fish fillets, and calamari rings to the pot. Cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque, and the fish and calamari are cooked through.
3. Serve:
   • Ladle the Seafood Cioppino into serving bowls, making sure to distribute the seafood and vegetables evenly.
   • Garnish with chopped fresh parsley.
   • Serve hot, accompanied by slices of crusty bread for soaking up the flavorful broth.
   • Enjoy this exquisite Seafood Cioppino with family and friends, and savor the vibrant flavors of the Mediterranean! Buon appetito!

This Savory Seafood Cioppino looks absolutely amazing! I love the idea of bringing a taste of coastal Italy to the table. Your recipe is so inviting—I can't wait to try it out! Thanks for sharing this delicious dish!