How to Make Cioppino
A Flavorful Italian Fish Stew Originating in San Francisco!
Hi Sweet Friends,
Cioppino is a flavorful Italian Fish Stew Recipe developed by Italian fishermen living in San Francisco. It’s quick and easy to prepare and perfect to serve for a family supper but fancy enough for company.
Step-by-step instructions
Watch this YouTube video as I walk you through the step-by-step process of making Italian Fish Stew.
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Love,Mary ♥
You can print the recipe below.
Cioppino - Italian Fish Stew (VIDEO)
Ingredients
- 3 tablespoons olive oil
- 3 tablespoon Butter
- 2 medium Onions, chopped
- 3 Garlic cloves, crushed
- 1/2 cup White vermouth can substitute white wine or water
- 2 Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Black pepper
- 1/8 teaspoon Red pepper flakes
- 1 bunch Parsley, chopped stems removed, and reserve 1 tablespoon to top finished stew
- 2 cups Cooked chopped tomatoes
- 2 teaspoons tomato paste
- 4 cups Fish stock
- 1 pound Halibut pieces or similar white fish
- 1 pound Shrimp, cleaned and deveined
- 1 pound Sea Scallops
Instructions
- Heat olive oil and butter in a large heavy soup pot or Dutch oven over medium heat. Add onions and sauté for a few minutes until translucent.
- Add the garlic and cook one minute until fragrant.
- Deglaze the pan by adding the white Vermouth. Cook for a few minutes to allow the alcohol to cook off.
- Add all the bay leaves, salt, Italian seasoning, black pepper, and red pepper flakes. Stir to mix with onions and garlic and then add chopped tomatoes and tomato paste. Stir.
- Add parsley. Stir to incorporate and then add fish stock. Stir, cover, and turn to low. Allow to simmer for 10 minutes.
- After 10 minutes, add halibut and allow to cook for 3 minutes. Now add shrimp and scallops. Allow to cook for a few more minutes until fish, shrimp, and scallops are cooked through.
- Ladle into individual serving bowls and top with additional fresh parsley. Serve with crusty toasted bread or baguette for dipping. Enjoy!
Notes
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