Being from Seattle, we’re fortunate to have an abundance of fresh seafood available to us. That abundance inspired us to make this classic dish. A cioppino highlights the many varieties of seafood common here in the Pacific Northwest. This dish can be found on the menu of all the best seafood restaurants in Seattle.
At a first glance, Cioppino looks like a complicated stew due to the many varieties of seafood included. However, we promise it’s actually really straightforward to make.
All you need to do is saute the veggies, then boil the broth and tomatoes, and finally, drop in the seafood. Boom! That’s it, you have cioppino.
Cioppino can even be made with other types of seafood too! Feel free to pick and choose depending on what’s fresh and available. However, keep in mind that cook times do vary and that will impact the order that you add the seafood.
Keep your clams in your broth, not the floor,
Your favorite alternative chefs, K & T
Cioppino
Ingredients
- ¼ cup olive oil
- 1 large onion diced
- 1 leek sliced
- 1 fennel bulb white part only diced
- 3 garlic cloves crushed and minced
- 1 tsp red pepper flakes
- 2 tsp salt
- ½ tsp black pepper
- 28 oz crushed tomatoes/diced tomatoes
- 1 tbsp tomato paste
- 1 cup white wine
- 2 cups seafood stock
- 1 bay leaf
- 1 lb cod fillet
- 1 lb large shrimp
- 1 lb sea scallops
- 12 mussels
- 12 clams
- ½ cup parsley
Instructions
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In a large pot over medium heat, add olive oil, onion, leek, and fennel. Stir for 5 minutes.
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Add garlic, red pepper flakes, salt, and black pepper. Saute for another 5 minutes.
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Add the crushed tomatoes, tomato paste, and white wine. Let the white wine reduce to half then add the stock and bay leaf.
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Bring stock to a boil and add seafood in the following order based on cook time: cod, shrimp, scallops, mussels, and clams. Bring to a simmer, lower the heat, cover and cook for 10 minutes. Mussels and clams should be open when they are ready.
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Sprinkle with parsley before serving.