Description
This Easy Cioppino recipe is a simple and savory seafood stew that perfectly blends tomatoes, fish stock, and a medley of fresh seafood like shrimp, fish, and clams. Ready in just 30 minutes, it makes a delightful and comforting dinner option packed with rich flavors and a touch of Italian coastal charm.
Ingredients
Scale
Seafood and Broth
- 1 pound mixed seafood (shrimp, fish, and clams)
- 1 cup fish stock or broth
Vegetables and Base
- 1 onion, diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
Other
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat to prepare the base for sautéing the vegetables.
- Sauté onion: Add the diced onion to the pot and cook for about 5 minutes until it becomes translucent and soft, which builds flavor for the stew.
- Add garlic: Stir in the minced garlic and cook for 1–2 minutes until fragrant, taking care not to burn it to retain its aroma.
- Add tomatoes: Pour in the crushed tomatoes and stir to combine with the onion and garlic mixture, creating the stew’s tomato base.
- Mix in fish stock: Add the fish stock or broth to the pot and bring the mixture to a gentle simmer, allowing flavors to meld.
- Season broth: Taste the broth and season with salt and pepper as preferred to balance the flavors.
- Add seafood: Gently add the mixed seafood to the pot and simmer for 10–15 minutes, or until the clams open and the shrimp are cooked through, ensuring the seafood is tender and flavorful.
- Final seasoning: Taste the stew and adjust the salt and pepper if needed before serving to enhance the overall flavor.
Notes
- Use fresh seafood for the best flavor and texture.
- If fish stock is unavailable, clam juice or vegetable broth can be substituted.
- Serve cioppino with crusty bread for dipping into the savory broth.
- Make sure to discard any clams that do not open during cooking.
- Adjust seasoning gradually to avoid over-salting.
