Cioppino (Italian-American Seafood Tomato Wine Stew)
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The stew is credited to San Francisco wharf fishermen who pooled their leftover seafood in one pot.
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The tomato and white wine broth simmers on its own first; mussels, white fish and shrimp follow at the end, one after another, for a short cook. Any mussels still shut after cooking are picked out before serving.
Ingredients
Instructions
- 1
Devein and dry 250 g shrimp, cut 250 g white fish into large pieces, and keep chilled.
Scrub and debeard 300 g mussels. Discard cracked shells and mussels that do not close when tapped.
- 2
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.
- 3
Pour in 150 ml white wine and raise the heat to medium for about 2 minutes to soften its sharp aroma.
When the aroma softens, add 400 g canned tomatoes and 500 ml fish stock.
- 4
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.
- 5
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.
- 6
Check that the shrimp flesh is firm and opaque and that the fish reaches 63C (145F) in the center.
Keep simmering any undercooked pieces. Discard mussels that remain closed and serve hot.
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