Cioppino Recipe - San Francisco Cioppino - A Spicy Fish Stew Recipe
Cioppino is a perfect dish to serve for a special occasion dinner party. Ciopinno is San Francisco's most famous recipe. Visit to get the ingredients and more info, and watch over 300 free video recipes. Thanks and enjoy!
Authentic Cioppino Recipe // Delicious Italian Seafood Stew
Cioppino Recipe is loaded with fresh seafood and cooked in a delicious tomato and vegetable broth and served up with parsley and sourdough bread!
If you’re a seafood fan, then this Cioppino Recipe may be your new favorite recipe.
I called my buddy to come destroy this cioppino recipe with me because he’s obsessed with seafood, but his wife is allergic.
He tweeted me a gif that said this was the best day of his life haha. After you try this Cioppino Recipe, you might agree with that.
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Ingredients for this Focaccia Bread Recipe
For the Stew:
• 2 tablespoons olive oil
• 1 peeled and small diced yellow onion
• 4 finely minced cloves of garlic
• 3 small diced stalks of celery
• 1 seeded and small diced green bell pepper
• 1 seeded and small diced red bell pepper
• 2 cups of fish stock
• 2 28-ounce cans whole peeled tomatoes, crushed with hands
• sea salt and pepper to taste
• chopped parsley and crushed red pepper flakes for garnish
For the Seafood:
• 1 pound of manilla clams
• 1 pound of mussels
• 8 ounces of large U-15 peeled, deveined tail on shrimp
• 1 pound of crab legs, broken down
• 8 ounces of squid, tubes sliced
Feeds 6
Prep Time: 20 minutes
Cook Time: 1 hour
Procedures:
1. In a large pot over medium heat, add in the olive oil.
2. Next, add in the onions, garlic, celery and peppers and saute for 4 to 6 minutes or until lightly browned.
3. Pour in the stock and tomatoes and stew over low heat for 20 minutes. Season well with salt and pepper.
4. In a large pot of boiling salted water, batch cook the seafood from whatever takes the longest amount of time to cook to the shortest.
5. Add in the clams and cook for 3 to 4 minutes and then add in the mussels and cook for 3 to 4 minutes. All of the shells should be open.
6. Transfer the shellfish to the cioppino stew and mix in.
7. Next, add the shrimp and the crab legs and cook for 2 to 3 minutes and then add in the squid and cook for 1 to 2 more minutes or until done.
8. Also add this to the stew and stir.
9. Serve the cioppino with chopped parsley and optional crushed red pepper flakes and sliced sourdough bread.
10. Enjoy!
French-Style Seafood Stew
This one-pan seafood stew is made easy in the KitchenAid cast iron casserole pot. To find out more about the range of collectable KitchenAid Ovenware at Coles, visit
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French-Style Seafood Stew
Serves 4 Prep 15 mins Cooking 30 mins
1 tbs olive oil
1 fennel, thinly sliced, fronds reserved
1 celery stick, thinly sliced
1 carrot, finely chopped
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
1/2 cup (125ml) dry white wine (optional)
6 vine-ripened tomatoes, finely chopped
1 orange, zested, juiced
2 tbs tomato paste
6 cups (1.5L) fish stock or vegetable stock
4 thyme sprigs
1 Coles Fresh Tasmanian Salmon Portion Skin Off, coarsely chopped
1 firm white fish fillet, coarsely chopped
500g raw banana prawns, peeled leaving tails intact, deveined
200g Coles Deli Thawed Squid Rings
200g blue mussels, scrubbed
1. Heat oil in a heavy-based casserole pot or large saucepan over medium-high heat. Add the sliced fennel, celery and carrot and cook, stirring, for 5 mins or until the fennel softens.
2. Add the leek and garlic and cook, stirring, for 2 mins or until the leek softens. Add the wine, if using, and bring to a simmer. Cook for 2 mins or until the wine reduces by half. Add the tomato, orange zest, orange juice and tomato paste and stir to combine. Add the stock and thyme and bring to a simmer. Cook, stirring occasionally, for 10 mins or until the tomato is tender and the mixture thickens slightly.
3. Add the combined fish, prawns, squid and mussels. Cover and cook for 10 mins or until the fish is just cooked through and the mussels open (discard any unopened mussels).
4. Sprinkle the stew with the reserved fennel fronds and season to serve.
Serve with aioli and sourdough
Want more easy recipes? Check out our ‘Best-ever seafood recipes’ playlist which includes:
How to make the perfect seafood platter:
How to make Curtis Stone’s gazpacho cocktail prawns:
How to make salmon mac 'n' cheese:
Quick salt and pepper prawn skewers:
How to Make Cioppino | Allrecipes.com
Get the top-rated recipe @
Watch how to make a classic seafood stew. This top--rated recipe features shrimp, mussels, scallops, crab, and cod fillets, simmering with garlic, herbs, tomatoes, white wine, and chicken broth. So delicious, it's San Francisco-style comfort food! Ladle it out, and serve with crusty sourdough bread.
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Cioppino Rustic Italian Seafood Stew
Cioppino is a classic Italian style seafood stew from San Francisco that's a lot easier to make than you might think. It's warm, cozy, and perfect with a hunk of sourdough and a glass of wine.
Get the full recipe:
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Homemade Cioppino Recipe - Laura Vitale - Laura in the Kitchen Episode 263
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