Are you craving a hearty, flavorful seafood stew that’s surprisingly easy to make? Then look no further! This Bobby Flay-inspired Cioppino recipe is a delicious and satisfying meal perfect for a cozy night in or a special occasion. Cioppino, a classic San Francisco seafood stew, boasts a rich tomato broth brimming with succulent seafood. This recipe simplifies the traditional approach, making it accessible even for beginner cooks, while still delivering that authentic, vibrant flavor. Get ready to impress your family and friends with this fantastic easy recipe!
Ingredients:
This recipe serves 4-6 people. Adjust the quantities as needed.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 4 cups fish stock or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound firm white fish fillets (cod, halibut, or snapper), cut into 1-inch pieces
- 1/2 pound large shrimp, peeled and deveined
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving (highly recommended!)
Instructions:
This healthy meal is surprisingly quick to prepare. Follow these simple steps:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell pepper and cook for another 3 minutes, until slightly tender.
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Build the broth: Add the crushed tomatoes, tomato sauce, white wine, fish stock, oregano, basil, and red pepper flakes (if using) to the pot. Bring the mixture to a simmer, then reduce the heat and cook for 15 minutes, allowing the flavors to meld beautifully.
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Add the seafood: Add the mussels and clams to the simmering broth. Cover the pot and cook for 5-7 minutes, or until the shellfish open. Discard any that don't open.
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Finish the stew: Gently stir in the fish and shrimp. Cook for another 3-5 minutes, or until the fish is cooked through and the shrimp is pink and opaque. Season with salt and pepper to taste.
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Serve and enjoy: Ladle the Cioppino into bowls and garnish with fresh parsley. Serve immediately with crusty bread for dipping – it's the perfect way to soak up all that delicious broth!
Cooking Tips for the Best Cioppino:
- Don't overcook the seafood: Overcooked seafood becomes tough and rubbery. Cook it just until it's opaque and cooked through.
- Use fresh, high-quality ingredients: The flavor of your Cioppino will be directly influenced by the quality of your ingredients.
- Adjust the spice level: If you prefer a milder Cioppino, omit the red pepper flakes or use a smaller amount.
- Make it ahead: You can prepare the broth ahead of time and store it in the refrigerator for up to 2 days. Add the seafood just before serving.
Variations:
- Add other seafood: Feel free to add other types of seafood, such as scallops, squid, or crab.
- Use different vegetables: Experiment with adding other vegetables, such as zucchini, carrots, or fennel.
- Make it vegetarian: Omit the seafood and add extra vegetables, such as chickpeas or lentils, for a hearty vegetarian version.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500 (depending on seafood choices)
- Protein: High
- Fat: Moderate
- Carbohydrates: Low
This quick dinner idea is a fantastic example of homemade cooking at its best. It’s a delicious dish that's sure to become a family favorite. Enjoy your delicious and easy Cioppino!