Cioppino (Italian-American Seafood Tomato Wine Stew)
Quick answer
Cioppino is an Italian-American seafood stew where shrimp, mussels, and white fish are simmered in a tomato and white wine broth built on fish stock.
What makes this special
- Fish stock forms the base before shrimp, mussels, and white fish finish in the tomato and white wine broth.
- Deglazing with white wine then simmering fish stock 15 minutes builds broth depth
- Mussels first, then white fish, then shrimp keeps each seafood at perfect doneness
Key ingredients
Core cooking flow
- 1 Devein 250 g shrimp, pat them dry, and keep them chilled while the broth starts.
- 2 Warm 2 tbsp olive oil in a heavy pot over medium-low heat.
- 3 Pour in 150 ml white wine and raise the heat to medium for about 2 minutes to cook off the raw alcohol.
Cioppino is an Italian-American seafood stew where shrimp, mussels, and white fish are simmered in a tomato and white wine broth built on fish stock. Sauteing onion and garlic in olive oil until fully softened forms the aromatic base, then white wine is added and reduced for two minutes to cook off the raw alcohol before the tomatoes and stock go in. Fifteen minutes of simmering concentrates the broth and integrates the flavors before any seafood enters the pot. Adding mussels first, then fish fillets, then shrimp last accounts for their different cooking times and prevents any piece from going rubbery or dry. The broth that results combines the brine drawn from the shellfish, the acidity of tomatoes, and the clean brightness of the wine into a complex, deeply savory liquid. Crusty bread served alongside is not optional in the traditional sense; soaking it in the stew is the standard way to consume every last bit of the broth. The dish originated with Italian immigrant fishermen in San Francisco who pooled the day's leftover catch into a communal pot.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Devein 250 g shrimp, pat them dry, and keep them chilled while the broth starts.
Cut 250 g white fish into large pieces so they hold together instead of breaking apart in the pot.
- 2Control
Warm 2 tbsp olive oil in a heavy pot over medium-low heat.
Add 120 g onion and 20 g garlic, then cook until the onion turns translucent and the garlic smells sweet, without letting it brown.
- 3Heat
Pour in 150 ml white wine and raise the heat to medium for about 2 minutes to cook off the raw alcohol.
When the aroma softens, add 400 g canned tomatoes and 500 ml fish stock.
- 4Control
Once the broth boils, lower the heat and simmer gently for 15 minutes.
Stir occasionally so the bottom does not catch, and let the tomato acidity and fish stock settle into one balanced base.
- 5Control
Add 300 g mussels first, cover, and cook for 2 minutes so they start opening.
Add the white fish next, then the shrimp last, simmering only 6-8 minutes total to avoid tough seafood.
- 6Finish
Turn off the heat when the shrimp are pink and the mussels have opened.
Discard any mussels that stay closed, adjust with salt and pepper, and serve immediately with crusty baguette for the broth.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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