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This classic Cioppino is the ultimate seafood stew for dinner parties or a cozy night in. My version is layered with roasted tomato, plenty of fresh seafood, aromatic herbs, and a peppery kick from Calabrian chili paste. Crunchy garlic oregano bread on the side makes it truly irresistible.
My family requests this Cioppino every holiday season and it is the one dish my friends always ask me to make when we get together.
Ingredients
- Pancetta: Packs a savory punch, so try to choose one that is thick-cut and fresh
- Minced onion and shallots: For sweetness and depth, use yellow onions and fresh shallots for best results
- Roasted tomatoes: Bring natural richness, opt for fire-roasted if you can
- Tomato paste: For that umami base
- Calabrian chili paste: For heat and fruitiness, you can adjust the amount to your spice preference
- Garlic cloves: Sliced thin, as fresh as possible
- Saffron: Infuses everything with floral color, make sure it is genuine saffron, not a fake blend
- Tarragon: Adds aroma with a hint of anise, use it fresh if available
- Fennel bulb: Shaved to bring a sweet herbal note
- Butter: For silkiness in both the sauce and bread, use good quality European-style butter
- White wine: For acidity and brightness, choose something dry and crisp
- Salmon and halibut: Hearty and meaty, skin-on salmon and skin-off halibut give best contrast
- Mussels: Cleaned and debearded, black mussels are classic
- Scallops: Choose sea scallops for best sear
- Shrimp: For sweetness, buy large shrimp and peel yourself for freshest results
- Chives: Add a burst of green at the finish
- Seafood stock: Make from shrimp shells, black peppercorns, white wine, onion, celery, carrots, bay leaves, salt and water, use homemade for richness
- Ciabatta: For the garlic bread, slice it thick
- Garlic powder and dried oregano: Pack flavor into bread
- Unsalted butter and a pinch of salt: For richness and balance
Step-by-Step Instructions
- Seafood Stock:
- Begin the Flavor Base: In a large saucepan, preheat olive oil and toss in shrimp shells and black peppercorns, stirring over medium heat for about 2 minutes to bring out their fragrance.
- Build the Broth: Pour in white wine to deglaze, scraping up any bits on the pan. Add onion, celery, carrots, bay leaves, salt, and water. Stir and bring to a boil, then lower to a gentle simmer.
- Simmer and Strain: Cover and cook for 30 to 45 minutes to extract maximum flavor. Strain through a fine mesh sieve, pressing on solids to yield every drop. Set aside.
- Start the Cioppino:
- Render Pancetta Aromatics: Heat a dutch oven over medium for 2 minutes. Add olive oil and diced pancetta, then cook for 5 minutes, stirring often, until fat is rendered and pancetta is just turning golden.
- Saute Onions and Shallots: Add minced onions and shallots. Stir occasionally and cook for 5 minutes until soft and aromatic.
- Build the Sauce: Stir in tomato paste, Calabrian chili paste, saffron, shaved fennel, and sliced garlic. Drizzle a little more olive oil. Cook over medium heat for 4 to 5 minutes until fragrant and the mixture deepens in color.
- Deglaze and Simmer: Pour in white wine to deglaze the pan. Scrape up any flavorful bits. Add roasted tomatoes, seafood stock, and halibut skin. Reduce heat to low and cover. Simmer gently for 30 minutes to meld flavors.
- Make Garlic Oregano Bread:
- Prep the Bread: Spread each ciabatta slice with plenty of softened unsalted butter. Mix garlic powder, dried oregano, and a pinch of salt, then sprinkle evenly over the buttered bread.
- Bake: Arrange on a baking sheet and bake at 350F for 10 to 15 minutes until golden and crisp.
- Finish Seafood and Sauce:
- Sear the Seafood: Preheat a skillet to high and place salmon skin-side down. Cook until skin is crisp and center is just cooked. Repeat with halibut pieces, shrimp, and scallops. Give each a hard sear to develop color and keep centers tender.
- Finish Sauce and Mussels: Return sauce to a simmer. Stir in tarragon and butter. Drop in mussels and cover. Cook just until mussels open, discard any that remain closed. Remove halibut skin for serving.
- Serve: Arrange seafood in wide bowls. Spoon rich broth and vegetables over the top. Finish with chives and lots of black pepper. Plate garlic bread on the side for dunking.
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The Calabrian chili paste gives a deep heat that is not overwhelming. My favorite part is how the fennel melts into the background and always reminds me of my dad who loved that flavor in seafood. I remember making this for my parents' anniversary and hearing stories of San Francisco’s Fisherman Wharf as we ate.
Storing Your Cioppino
Let the stew cool to room temperature, then transfer to airtight containers. It keeps in the fridge for up to two days and reheats gently on the stove or microwave. If you want to freeze a portion, do so before you add the seafood, and finish with fresh seafood when reheating for best texture. Bread should be wrapped and stored separately to keep it from getting soggy.
Ingredient Swaps
If you cannot find halibut, try cod or another firm white fish. No Calabrian chili paste? Use a mild red chili or mix crushed red pepper with a dollop of tomato paste. Mussels can be swapped for clams or even omitted if you prefer more shrimp and scallops. If you do not have saffron, add a bit of extra fennel and tarragon for herbal depth.
Serving Ideas
Serve in deep bowls with plenty of broth and loaded with chunks of seafood. A wedge of lemon is always welcome on the side. For a lighter meal, skip the bread and add a simple green salad. You can top each bowl with extra fresh herbs or even a drizzle of good olive oil.
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Curl up with a bowl of this unforgettable Cioppino for the perfect mixture of bold flavors, cozy comfort, and a dash of history!
Frequently Asked Questions
- → What types of seafood work best in cioppino?
A mix of salmon, halibut, black mussels, scallops, and shrimp provides rich texture and flavor balance in the stew.
- → How do I make seafood stock for this dish?
Simmer shrimp shells, peppercorns, onion, celery, and carrots in water with white wine and bay leaves for 30-45 minutes, then strain.
- → What's the purpose of pancetta in the stew?
Pancetta brings a savory, smoky base that enhances the tomato broth and complements the seafood flavors.
- → How should the bread be prepared?
Spread butter mixed with garlic powder, oregano, and salt onto ciabatta slices, then bake until golden for a perfect crunchy side.
- → When do I add seafood to the pot?
Sear salmon, scallops, shrimp, and halibut separately; add mussels to the broth near the end, covering until they open.
- → Can saffron be substituted?
Saffron adds a unique aroma, but if unavailable, try a pinch of turmeric for color, keeping in mind the flavor will differ.