Description
Easy Cioppino is a hearty and flavorful ultimate seafood stew featuring mussels, shrimp, white fish, and calamari simmered in a rich tomato and wine broth with aromatic herbs. This classic Italian-American dish is perfect for seafood lovers seeking a comforting, impressive meal.
Ingredients
Scale
Seafood
- 1 pound fresh mussels, cleaned
- 1 pound shrimp, peeled and deveined
- 1 pound firm white fish (like cod or halibut), cut into chunks
- ½ pound calamari, sliced into rings
Broth and Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup vegetable or seafood broth
- 1 cup white wine (optional)
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
Garnish and Serving
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving
Instructions
- Heat Oil and Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing for about 5 minutes until softened. Then, stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Tomatoes and Liquids: Pour in the diced tomatoes, tomato paste, vegetable or seafood broth, and white wine if using. Stir to combine all ingredients well.
- Season the Broth: Add the dried oregano, dried basil, red pepper flakes, salt, and pepper to taste. Mix everything thoroughly.
- Simmer the Base: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 to 20 minutes to meld the flavors.
- Add the Seafood: Gently add the mussels, shrimp, white fish chunks, and calamari rings into the pot. Stir carefully to combine without breaking up the seafood, then cover the pot.
- Cook the Seafood: Allow the seafood to cook for 5 to 7 minutes, until the mussels open up and the shrimp turn pink and opaque.
- Adjust Seasoning: Taste the broth and adjust salt, pepper, or red pepper flakes as needed to suit your preference.
- Serve and Garnish: Remove the pot from heat, ladle the stew into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread on the side.
Notes
- Ensure the mussels are properly cleaned and debearded before cooking to avoid grit and sand.
- If you prefer a thicker stew, simmer the broth longer before adding the seafood to reduce liquid.
- White wine is optional but adds depth of flavor; substitute with more broth if preferred.
- Adjust red pepper flakes to control the heat level according to your taste.
- Serve with crusty bread to soak up the flavorful broth.
