Cioppino is a delicious Italian-American seafood stew that was popularized in San Francisco, CA. The stew consists of an array of seafood in a tomato and wine broth and is traditionally served with crusty bread. What makes the dish so great is that you can customize it to your tastes, using different seafood, vegetables, and other seasonings. Join Eric from Simply Elegant Home Cooking as he demonstrates his take on this classic recipe! Although this is Ericโs version of the recipe, do understand that the dish is rarely made the same way twice. It is a good idea to scope out your local seafood market and purchase whichever type of seafood looks the best. Also, you can vary the types of tomatoes and fresh herbs. Today Eric is using San Marzano tomatoes along with fresh thyme and basil, but crushed tomatoes or tomato puree work well too, along with fresh oregano or Italian parsley!
Shrimp Stock Recipe:
https://www.foodnetwork.com/recipes/ina-garten/seafood-stock-recipe-1925497
Ingedients (again,you can modify to suit your tastes but this is what is featured in the video!)
-1 tablespoon olive oil
-1 tablespoon butter
-2 ribs celery
-3 shallots
-1 carrot
-3 cloves garlic
-1 tablespoon fresh thyme
-4 tablespoons tomato paste
-2 teaspoons anchovy paste
-1/2 teaspoon crushed red pepper flakes
-1 28 oz. can San Marzano tomatoes
-2 cups shrimp stock
-2 cups Italian white wine
-4 thin slices lemon
-3/4 pound shrimp
-3/4 pound scallops
-1/2 pound cod
-1 ยฝ pound mussels
-2 tablespoons fresh basil
-salt and pepper to taste
-toasted bread for serving
Directions
-Heat the butter and olive oil on medium heat in a large pot. Once foaming, add in the shallots, celery, and carrots and cool for 5-6 minutes.
-Add in the fresh thyme, tomato paste, anchovy paste, and garlic. Saute for about 2 minutes or until the tomato paste turns brick red in color.
-Add in the Italian white wine, followed by the shrimp stock and the San Marzano tomatoes. Turn up the heat to medium high and until the cioppino broth reaches a boil.
-Once a boil is reached, reduce heat to medium low and simmer for 30 minutes. Add in the lemon slices halfway through this process.
-After 30 minutes of simmering, turn the heat up to high and add in all of the seafood to the cioppino broth. Cover the pot and cook for 3 minutes or until the mussels have opened.
-After 3 minutes of cooking, remove the lid, turn off the heat, add in the fresh basil and stir the cioppino. Ladle into bowls and serve with toasted bread.
29 Comments
That looks amazing!
Really delicious seafood recipe
Classic Italian American. Great recipe Eric. I often use chopped anchovies when I cook lamb stews and casseroles. Fish sauce fulfils a similar function in South East Asian cuisine.
SO GOOD SO TASTY EXCELLENT MEAL THAT YOU HAVE PREPARED , SO BEAUTIFUL THANK YOU
The oyster bar at Harrah's in Vegas has the best Cioppino
Just beautiful I want some cioppino right now
Your cooking and videos are amazing! I appreciate what you do, very much ๐ Can't wait to try this one too
A fabulous dish Eric, that came out perfectly, must have been packet with flavors, big like!
Looks delicious. An elegant dish that is simple to make. Yum!
Keep doing your videos love how you explain everything and make it simple…
Classic recipe. Definitely many customizing options. Nice!
Wow Eric that just looks amazing bravo. One question tho, what about leftovers, how would or could you reheat if youโve made too much? Thank You so much.
Ooohhh, lovely! There used to be a little Italian restaurant I would visit frequently, and they would allow me to customize my cioppino and add whatever seafood and shellfish I desired. Then they tore it down to build a mall. I miss that place still, sigh… A terrific recipe Eric, thank you, and thanks for bringing up a sweet memory!
Very delicious, and I like the recipe, congratulations!โผ
Amazing recipe!
That's a great looking stew! I love all of the seafood that you used. Can't wait to try it.
Good tip about the anchovies!!
Discovered your channel yesterday (Sat); Today (Sun) made this Cioppino. WOW,!!! Absolutely delicious; I followed the recipe to the letter. Good Job, Eric. Keep delicious videos coming!!!! One question, how would you recommend reheating for tomorrow? Yes, the crusty bread put it over the top.
Fresh Roma Tomatoes–coarsely chopped–are awesome for this type of dish. Canned tomatoes can be dark and heavy. I think a light tomato base brings out the flavors of the fish.
I'm making this tommorw
Thank you ๐
Finally! I've been watching Cioppino view the last two days and they all dump in the seafood and say cook for 5 to 7 minutes. I'm not an expert, but even I know shrimp takes 3 minutes and kill the heat. Thanks, Eric. You the man.
Perfect
This is the New Orleans Holy Trinity. There are no carrots or celery in San Francico Cioppino. It isn't American, it's extremely regional like gumbo, American immigrant and regional at the same time. San Francisco Itialian Americans are from the north, like Cuppin/Genoa, and East Coast Itialian Americans are from Sicily, and they immigrated at different decades and for different reasons, and with different culinary histories. Anchovie paste! Shame on you. Never in a cioppino. How about adding salami or serving it with pizza dough? It's a nice looking maybe southern midwestern version of a fish stew, but this isn't chippino, which has onions, fennel, maybe some peppers, standard north Italian spices clam juice or fish stock as a simple and clear base. But you are right about the San Marzano. Not really lemon, and no, not really any seafood you like. It's white fish and shellfish, expecially raw Dungeness. But maybe in Kansas etc fake crab, canned tuna, and corn will do.
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH
Yummmm
Don't leave out the anchovy paste (or anchovies). You will not taste it, but it adds natural MSG that makes the dish pop….
OKโฆmy ears hurtโฆ
Worcestershire is pronounced as โWooster-shearโ.
Some English words are difficult for non-Brits.
Anchovies or anchovy paste has no business in Cioppino. Red pepper flakes should be used in moderation, it's not Chili!…Fennel as well as shallots SHOULD ALWAYS be used in Cioppino. And it should ALWAYS be a fish stock that is used, IMO…I was trained by a true Italian that you NEVER PUT carrots & celery or Lemon in the pot of Cioppino…but you use the shrimp tails and Dungeness crab shells and 1 celery stalk, 1 carrot, and the Fennel trimmings in the fish stock to give it depth of flavor. 1 whole lemon's juice should be squeezed into the pot…not lemon slices! And you never should add the seafood all at once…you put the mussels and clams in first, then the firm white fish fish, (halibut, cod etc.) then the delicate scallops, then the shrimp, and then the previously cracked and cooked Dungeness crab last. All at 3 to 5 minute intervals to let them marry their juices & flavors. The entire stew should cook no more than 50 minutes… or the clams, scallops, and shrimp will get rubbery. 20-25 minutes to build the base and then approx.15 minutes to add the seafood.