on Dec 22, 2021, Updated Dec 18, 2023 In our household, we love preparing this dish, especially during the holidays when we celebrate Steve’s Southern Italian 🇮🇹 tradition of “The Feast of Seven Fishes”. The feast of the seven fishes is a Christmas Eve meal that features seven different seafood dishes. I’m a big seafood lover, and this is one of my favourite dishes to make during the holidays, as well as when I crave something light yet satisfying. It’s a dish that will transport you to the Italian seaside 🌊, with the only worry on your mind being which wine to pair with your perfectly cooked Cioppino. So, if you haven’t tried it, give this recipe a try – I promise you will absolutely love it!
History of Cioppino
Cioppino originated in the late 1800s by Italian immigrant fisherman that lived in one of the neighborhoods of San Francisco. When a fisherman would come back empty-handed, he would walk around with a pot to the other fishermen asking them to chip in whatever they could. Whatever ended up in the pot became his “cioppino”.
Why You’ll Love Cioppino
Where do I even start? Not only is this meal delicious, comforting and hearty but it’s also completely customizable. I used Haddock, clams, shrimp 🦐 and scallops, but you can truthfully use any fish or seafood you like to make this dish. You can also enjoy this stew in many different ways. You can eat it as it is and serve it with some fresh crusty bread on the side to soak up all that delicious broth. Alternatively, you could boil some pasta and serve this as a phenomenal seafood pasta sauce 🍝. No matter how you choose to enjoy this dish, it will definitely become a regular on the menu.
How to Prepare Cioppino
🦪 Soak the clams in cold water, and let them sit for 10 minutes until they release all of their dirt and sand. Drain the water and repeat this step until the water runs clear. 🦐 Set the clams aside along with the thawed (and peeled) shrimp, the scallops, and cubed white fish. 🧅 In a skillet, or pot, add the olive oil and let it heat up on medium heat. Add the diced onions and bacon, then sauté for a few minutes until golden or until the bacon has browned. 🧄 Add the minced garlic and cook for 1-2 minutes. Add the white wine to deglaze the pan and let the wine cook off completely. 🥫 Once the wine has reduced, stir and cook off the tomato paste. Then, pour in the tomato sauce and vegetable stock. Add the bay leaves and season with salt, pepper, and dry oregano. Let the sauce come to a boil, reduce the heat to medium-low and cover with a lid making sure to leave an opening on the side. Cook the sauce on low heat for 20-30 minutes or until it has thickened. 👩🍳 When the sauce has reduced, add the clams and cover for 3 minutes. The clams will start opening up anywhere between 3-8 minutes. If any clams do not open, do not eat them. Discard any that don’t open. 🐟 Finally, add the cubed fish, scallops, and shrimp making sure to cover with a lid again. Cook for another 2-3 minutes and be mindful not to overcook the seafood, as it can become tough and rubbery. 🍽️ Take it off the heat, garnish with finely diced chives (or any herbs of choice) and enjoy with pasta or fresh crusty bread!
Cioppino Variations and Substitutions
You can get as creative as you’d like with your seafood choices 🐟. Feel free to make this recipe with cod, halibut, salmon, mussels, squid, lobster, crab or any other fish or seafood you enjoy. Any tomato sauce works in this recipe. Just be sure to choose a sauce that has cleaner ingredients, like Rao’s. Our homemade sauce only has salt, tomatoes, and basil in it. You can find the recipe for our homemade tomato sauce HERE. Experiment with different spices like red pepper flakes for a touch of heat 🔥 or paprika for a smoky flavor. For an even heartier meal, consider adding some chopped vegetables like diced bell peppers, potatoes or leeks. Feel free to add fresh herbs like parsley, basil or thyme. For a hint of freshness, consider adding some lemon 🍋 zest or freshly squeezed lemon juice on top.
Best Served With
This stew pairs wonderfully with some fresh crusty bread like my No-Knead Peasant Bread to soak up all that savory broth. You could boil some pasta separately and serve this stew on top of the pasta as a delicious seafood pasta sauce. Serve this Cioppino on a bed of cooked white or wild rice for a healthier option.
Common Questions
