About Cioppino:
Cioppino is an Italian recipe loaded with fresh seafood, tomatoes, vegetables, fish broth and seasoned with sea salt, pepper, and herbs. Cioppino is a fisherman seafood stew originated from San Francisco. It is an Italian-American dish.
Ingredients:
- 200 to 300 grams of manilla clams.
- 200 grams of mussels.
- 300 grams of shrimp, peeled, cleaned, and deveined.
- 400 grams of crab legs.
- 200 grams of squid tubes, sliced.
- 2-3 tablespoons of olive oil.
- 1 large onion finely chopped.
- 6-7 garlic cloves minced.
- 2-3 celery stalks diced.
- 2 medium sized carrots diced.
- 1 cup chopped tri-colour bell peppers.
- 6-7 cups of fish stocks.
- 1-1/2 cups of tomato puree.
- Sea salt to taste.
- Black pepper powder to taste.
- Chilli flakes to taste.
- Some chopped parsley for garnish.
- 2 bay leaves.
Note: You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for. You may add any seafood and vegetables of your choice.
Method of Making Cioppino:
- Take a large, deep heavy bottom sauce pan and heat on a medium heat.
- When pan is hot, add 2-3 tablespoons of olive oil.
- When oil is hot, add in bay leaves, chopped onions and minced garlic and saute on a medium heat until onion turns translucent.
- Add chopped vegetables like carrots, bell peppers, and celery and saute on a medium flame for 5-7 minutes.
- Add tomato puree and mix well and cook for 2-3 minutes.
- Add in the fish stocks, salt to taste, black pepper powder to taste, and chilli flakes and mix well.
- Cover the lid and simmer for 30 minutes.
- While stew is simmering, take a large pot and add 5-6 cups of water and salt to taste and let the water come to a boil on a high heat.
- When water comes to a boil, add in the clams and mussels.
- Cover and cook for 4-5 minutes and or until the clams and mussels begin to open.
- Add the cooked mussels and clams to the cioppino stew and mix well.
- Add the shrimp and crabs into the boiling water and cook for 3-4 minutes.
- Add in the squid tubes and cook for another 2-3 minutes.
- Add the cooked shrimp, crab, and squid to the cioppino stew and mix well.
- Simmer the cioppino stew for another 5-7 minutes or until fish and shrimp are cooked and the clams are completely open. Stir occasionally.
- Taste for the seasoning and adjust accordingly.
- Ladle the soup into serving bowls, garnish with some freshly chopped parsley, and serve hot with sliced sourdough bread.
Summary
Recipe Name
Cioppino
Author Name
Mirav Cooking
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 1 Review(s)
