At Simple and Flavorful, we firmly believe that cooking should be an enjoyable experience for everyone, regardless of skill level. That’s why we’re excited to share with you our take on Cioppino, a hearty and flavorful seafood stew that’s perfect for cozy nights in or entertaining guests. In this blog post, we’ll dive into why we love Cioppino, share some tips and tricks for making it, and provide you with everything you need to know to feel confident in the kitchen.
Not familiar with Cioppino, it is a flavorful seafood stew originating from Italy and popularized in San Francisco. Picture a rich and aromatic broth filled with a variety of fresh seafood delights such as clams, mussels, shrimp, squid, and fish. The broth is infused with the essence of tomatoes, garlic, onions, herbs, and sometimes a hint of spice. It’s a hearty and comforting dish, often served with crusty bread or over pasta, perfect for warming up on a chilly evening or impressing guests with its vibrant flavors and textures.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serving Size: 4-6 servings
Why We Love It
- Versatility: Cioppino is incredibly versatile and adaptable to different tastes and preferences. You can use a variety of seafood, such as shrimp, clams, mussels, crab, and fish, making it easy to customize based on what’s available or your personal favorites. Plus, you can adjust the spice level and seasonings to suit your taste, making it a dish that everyone can enjoy.
- Nutritious and Flavorful: Not only is Cioppino packed with flavor, but it’s also packed with nutrients. Seafood is a great source of protein, vitamins, and minerals, making Cioppino a healthy and satisfying meal option. The combination of tomatoes, garlic, and herbs adds depth and richness to the broth, creating a hearty and comforting dish that’s perfect for any occasion.
- Easy to Make: Despite its gourmet reputation, Cioppino is surprisingly easy to make at home. With just a few simple ingredients and basic cooking techniques, you can whip up a delicious batch of Cioppino in no time. Plus, it’s a one-pot meal, which means less cleanup and more time to enjoy with family and friends.
- Perfect for Entertaining: Cioppino is a great dish for entertaining guests or hosting a dinner party. It’s impressive enough to serve to guests, yet simple enough to make for a casual weeknight dinner. Plus, you can make a large batch to feed a crowd, and it’s easy to customize based on dietary restrictions or preferences.
- A Taste of Italy: Cioppino has its roots in Italian-American cuisine, specifically the Italian immigrants who settled in San Francisco. By making Cioppino at home, you can enjoy a taste of Italy without having to travel far. It’s a dish that’s steeped in tradition and history, making it all the more special to share with loved ones.
Cioppino:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) San Marzano diced tomatoes
- 1 cup dry white wine
- 2 cups fish stock or seafood broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 pound mixed seafood (clams, mussels, squid, bay scallops, white fish), cleaned and prepared
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
- Cooked polenta or crusty bread, for serving
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Stir in the diced tomatoes, white wine, fish stock, dried oregano, dried thyme, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
- Once the broth is simmering, add the mixed seafood to the pot. Cover and cook for 5-7 minutes, or until the clams and mussels have opened and the squid is cooked through. Discard any clams or mussels that do not open.
- Taste the broth and adjust the seasoning if needed. Remove the bay leaf from the pot.
- To serve, ladle the Cioppino into bowls over cooked polenta or crusty bread. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the stew.
What to Serve with Ciopinno?
As for what to serve alongside your Cioppino, a simple green salad and crusty gluten-free bread make perfect accompaniments. And if you’re looking to make this dish keto or low-carb friendly, simply skip the polenta and enjoy the seafood stew on its own – it’s just as delicious!
Leftover Recipes/Ideas
Got leftovers? Don’t let them go to waste! Cioppino can be transformed into delicious leftovers by adding cooked pasta or rice to the stew and simmering until heated through. You can also use leftover Cioppino as a filling for seafood-stuffed peppers or as a topping for baked potatoes.
Storage
Store any leftover Cioppino in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze the stew in freezer-safe containers for up to three months. To reheat, simply thaw the stew overnight in the refrigerator and warm it gently on the stovetop until heated through.
Wine Pairing Suggestions
- Chardonnay: A rich, buttery Chardonnay with notes of tropical fruit and a creamy texture pairs well with the rich seafood flavors in Cioppino.
- Sauvignon Blanc: Crisp and refreshing, Sauvignon Blanc offers citrusy acidity and herbal notes that complement the briny seafood and tangy tomato broth.
- Pinot Grigio: Light-bodied with crisp acidity, Pinot Grigio’s clean, fruity flavors provide a refreshing contrast to the savory seafood stew.
- Rosé: A dry Rosé with notes of strawberry and watermelon adds a touch of fruitiness to balance the savory flavors of Cioppino.
- Pinot Noir: For red wine lovers, a light-bodied Pinot Noir with soft tannins and bright acidity can complement the tomato-based broth without overpowering the delicate seafood.
Ultimately, the best wine pairing for Cioppino depends on personal preference and the specific flavors of the dish. Feel free to experiment with different wines to find the perfect match for your meal!
Is this Keto-Friendly or Low Carb?
Cioppino, as traditionally prepared with polenta or crusty bread, may not be considered strictly keto-friendly or low-carb due to the higher carbohydrate content from these ingredients. However, the seafood and broth components of the dish are naturally low in carbohydrates.
To make Cioppino more keto-friendly or low-carb, consider the following substitutes:
- Serve the seafood stew without the polenta or bread, enjoying it as a standalone dish.
- Replace the polenta with a low-carb alternative such as cauliflower rice or mashed cauliflower.
- Use fewer tomatoes in the broth to reduce the carbohydrate content further.
- Opt for dry white wine with lower residual sugar content or omit it altogether.
- Add additional low-carb vegetables such as bell peppers, zucchini, or spinach to bulk up the dish without significantly increasing the carb count.
By making these substitutions, you can enjoy a delicious Cioppino that fits into a keto or low-carb lifestyle. Remember to adjust the recipe to suit your dietary preferences and goals!
Cioppino is more than just a meal – it’s a celebration of coastal flavors, culinary tradition, and the joy of sharing a delicious meal with loved ones. So why not transport yourself to the shores of San Francisco with a steaming bowl of Cioppino tonight? Your taste buds will thank you!
Cioppino (Seafood Stew)
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 can 28 ounces diced tomatoes Italian Canned Diced Tomatoes With Basil Leaf La San Marzano
- 1 cup dry white wine
- 2 cups fish stock or seafood broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 pound mixed seafood clams, mussels, squid, bay scallops, white fish, cleaned and prepared
- Fresh parsley chopped, for garnish
- Lemon wedges for serving
- Cooked polenta or crusty bread for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Stir in the diced tomatoes, white wine, fish stock, dried oregano, dried thyme, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 30 minutes to allow the flavors to meld together.
- Once the broth is simmering, add the mixed seafood to the pot. Cover and cook for 10 minutes, or until the clams and mussels have opened and the squid is cooked through. Discard any clams or mussels that do not open.
- Taste the broth and adjust the seasoning if needed. Remove the bay leaf from the pot.
- To serve, ladle the Cioppino into bowls over cooked polenta or crusty bread. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the stew.
