Cioppino (Italian-American Seafood Tomato Wine Stew)
Cioppino is an Italian-American seafood stew that simmers shrimp, mussels, and white fish in a tomato and white wine broth enriched with fish stock. Building the base by sauteing onion and garlic in olive oil, then deglazing with white wine before adding canned tomatoes and stock, creates a layered flavor foundation. A fifteen-minute simmer concentrates the broth before the seafood goes in. Adding mussels first, then fish, then shrimp accounts for their different cooking times and prevents overcooking. The finished stew balances bright tomato acidity against the briny depth drawn from the shellfish.
Adjust Servings
Instructions
- 1
Devein shrimp and cut white fish into large cubes.
- 2
Heat olive oil and sauté onion and garlic over medium-low heat.
- 3
Add white wine and simmer 2 minutes, then add canned tomatoes and fish stock.
- 4
Bring to a boil, then simmer for 15 minutes to build flavor.
- 5
Add mussels, fish, then shrimp, and cook 6-8 minutes more.
- 6
Once mussels open, season with salt and pepper and serve immediately.
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