Saturday, September 18, 2010

Weekend Recipe: Cioppino

This seafood stew is a San Francisco specialty. I've only been near the Bay Area once, and while I had some amazing food, I didn't have any cioppino, but it's one of my mom's favorite dishes. If you can't get it out, this recipe makes a decent substitute. While the recipe calls for using a slow cooker to make the broth, it's better if you cook the broth on very low heat for several hours on the stove, and I actually think the broth should be prepared the day before you plan to serve the stew. The shellfish cooks up quickly, so all you'd need to do on the day you serve is spend 15-20 minutes preparing and cooking the fish and making garlic bread.

from The Dallas Morning News' Anne Greer McCann

2 T olive oil
1 T butter
4 shallots, chopped
1 fennel bulb, halved, sliced and cleaned
1 1/2 c sliced onion
2 14.5-oz cans diced tomatoes
6 oz tomato paste
2 c clam juice or fish stock
1 c white wine
2 c chicken broth
Juice from one lime
1/2 t thyme
1 bay leaf
Fresh basil
2 8-oz lobster tails
8 mussels
6 large sea scallops, halved or quartered
1/2 to 3/4 lb fresh shrimp, peeled, deveined, tails intact (25 or more)
8 oz firm-flesh fish (swordfish, sea bass, sway or grouper), cut into bite-sized chunks
Fresh parsley for garnish

Saute the oil and butter in a large pan over medium-high heat. When hot, saute shallots, fennel and onion until softened. Transfer the vegetable mixture to a large pot or dutch oven and add tomatoes, tomato paste, clam juice, white wine, chicken broth, lime juice and herbs. Cover and cook on low heat for several hours. You can do this part a day (or more) in advance, and refrigerate (or freeze) the broth.

Heat the broth until it simmers. To blanch the lobster tails, bring to boil enough water to cover the tails. Add lobster and cook about 2-3 minutes. Remove and pry the meat from the shell. You may need to cut through the back of the shell. Cut the meat into thirds.

Once the broth is simmering, add mussels; cook for 4 minutes, covered. Add remaining seafood and shellfish, cover and cook for 5-7 minutes. Remove from heat and spoon the broth into bowls, evenly dividing the fish. *Discard any mussels that have not opened.* Garnish with parsley and serve with garlic bread. Serves 5-6.


  1. Mmmm, I love Cioppino! This recipe looks great, I'll have to try it :) Thanks.

  2. I've never had this, but definitely wouldn't turn it down. I might make it some time - when I move back to London I want to have more adventurous (tasty) dinner parties.

  3. I'm kind of scared to ask where you're getting this seafood in GA.

  4. Also, it looks REALLY delicious!

  5. i'm not in ga right now. i'm in tx -- just as scary, when you think about it.

  6. I totally knew you were in TX. GA was a brain lapse. I seem to be having those more and more. But yeah...TX...just as scary. :)


Thanks for your comment! Many people might have the same question you do, so I always respond in the comments, so click the little "subscribe by e-mail" link below to be notified of a response. If you leave your e-mail, I will usually e-mail you an answer to any questions. Of course, you're always welcome to send me an e-mail anytime - meghan {dot} isfive {at} gmail {dot} com.

Related Posts with Thumbnails