Cioppino – Italian Seafood Stew
The Masters family values tradition. Rituals, traditions and special celebrations that families repeat are like a fingerprint…setting your unique family apart from all others. It’s what makes “your family”, “your” family. The Christmas season is full of rituals in our home, which of course revolve around delicious food and memorable meals. In our home, Christmas Eve means enjoying an early dinner that features Cioppino, followed by attending church for Christmas Eve services and then returning home to indulge in chocolate fondue. Then it’s off to bed with smiles and full tummies as we wait for Christmas day.
As a land locked Midwesterner, access to prime seafood is a challenge…an expensive challenge. So for us, this is a celebratory dish that we look forward to all year long.
Although the roots of this amazing seafood stew are Italian, it actually originated in San Francisco. Its use of fresh fennel, onions, garlic, tomatoes, wine and seafood are very Italian. Rumor has it that immigrants from Genoa, Italy settled in northern California in the bay area and presto…this recipe was born.
If you’re looking for a fragrant, steaming pot of Italian seafood flavor, then this is the RECIPE for you. It is truly delizioso!
Cioppino Italian Seafood Stew
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large fennel bulb, medium dice
- 1 large onion, medium dice
- 1 tablespoon sea salt
- 1 teaspoon crushed red pepper flakes
- 6 large garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 28 ounce can San Marzano tomatoes in juice, roughly chopped
- 1 cup dry white wine, Pinot Grigio
- 4 cups fish/seafood stock
- 2 bay leaves
- 1 pound mussels (beards removed and scrubbed)
- 1 pound crab legs in shell, cut at joints into smaller pieces
- 1 pound large shrimp (16-20 count), peeled and deveined
- 1 pound large fresh scallops
- 1/2 cup chopped fresh Italian flat leaf parsley
- 2 lemons, cut into quarters
Instructions
- In a large stock pot, over medium heat, add olive oil
- Add chopped fennel, onion and salt. Saute about 8-10 minutes. Do not brown.
- Add red pepper flakes and chopped garlic. Saute for 3 minutes, just to release garlic flavor.
- Add tomato paste, canned tomatoes, white wine, seafood/fish stock, bay leaf.
- Bring stew to a boil, then lower heat, cover and simmer for up to one hour.
- Remove lid, turn heat up to medium and add mussels and crab legs. Put lid back on pot. Simmer for about 5-8 minutes until mussels are fully open.
- Remove lid, check that mussels have opened. Gently add scallops and shrimp to pot. Put lid back on and slowly simmer for another 5 minutes or so.
- Remove bay leaves. Check stew for seasoning and add additional salt or red pepper flakes to your liking.
- Ladle stew into large bowls. Top with freshly chopped flat leaf parsley and a squeeze of fresh lemon juice.
- Serve with a nice quality crusty bread for dipping in the broth.
