Easy Cioppino
Easy Cioppino is a homemade recipe with familiar ingredients, steady steps, and a satisfying finish.
About This Recipe
Easy Cioppino uses familiar ingredients and a straightforward method.
Keep the preparation organized and taste as you go.
Ingredients
- ✓4 tablespoons unsalted butter
- ✓1 medium sweet onion (diced)
- ✓1 small fennel bulb (cored and diced)
- ✓2 tablespoons tomato paste
- ✓3 cloves garlic (minced)
- ✓1/2 teaspoon dried oregano
- ✓1/4 teaspoon crushed red pepper flakes
- ✓3/4 cup dry white wine
- ✓1 (28-ounce) can petite diced tomatoes
- ✓2 cups vegetable stock
- ✓2 cups clam juice
- ✓1 bay leaf
- ✓Kosher salt and freshly ground black pepper (to taste)
- ✓12 little neck clams (scrubbed)
- ✓1/2 pound mussels (scrubbed and debearded)
- ✓1 pound cod or halibut filets (cut into 3/4-inch pieces)
- ✓1/2 pound medium shrimp (peeled and deveined)
- ✓8 large sea scallops
- ✓2 tablespoons chopped fresh parsley leaves
Ingredient Notes
- Unsalted Butter: Use fresh tablespoons unsalted butter and prepare it as directed before cooking.
- Medium Sweet Onion: Use fresh medium sweet onion and prepare it as directed before cooking.
- Small Fennel Bulb: Use fresh small fennel bulb and prepare it as directed before cooking.
- Tomato Paste: Use fresh tablespoons tomato paste and prepare it as directed before cooking.
Instructions
- 1
Melt butter in a large stockpot or Dutch oven over medium high heat. Add onion and fennel. Cook, stirring occasionally, until tender, about 8 minutes.
- 2
Stir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about 1 minute.
- 3
Stir in wine, diced tomatoes, vegetable stock, clam juice and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 15 minutes; season with salt and pepper, to taste.
- 4
Stir in clams and mussels. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams and mussels are just beginning to open, about 3-4 minutes.
- 5
Stir in cod or halibut, shrimp and scallops. Reduce heat and simmer until cod or halibut, shrimp and scallops are just cooked through and clams and mussels have opened completely, about 3-4 minutes. Discard any unopened clams.
- 6
Stir in parsley; season with salt and pepper, to taste.
- 7
Serve immediately.
Katy’s Kitchen Tips
- Prepare ingredients before cooking.
- Taste and season in small adjustments.
- Keep heat moderate unless a step calls for high heat.
- Serve while the best texture is still fresh.
Variations and Substitutions
- Herb finish: Add fresh herbs before serving.
- Spicy version: Add chili or hot sauce.
- Lighter option: Serve with salad or vegetables.
- Make ahead: Prepare components early and finish fresh.
What to Serve With Easy Cioppino
Serve Easy Cioppino with a side that balances its richness and seasoning.
Storage and Reheating
Refrigerate leftovers in an airtight container for best quality.
Reheat gently, adding a small splash of liquid if the dish seems dry.
Common Mistakes to Avoid
- Rushing the method: Give each step enough time to work.
- Poor heat control: Adjust heat before food scorches or dries out.
- Under-seasoning: Taste and adjust before serving.
- Storage mistakes: Cool and store leftovers promptly.
FAQ
Can I make Easy Cioppino ahead?
Yes, prepare components ahead and finish close to serving.
Can I adjust the seasoning?
Yes. Taste and adjust gradually.
How should I store leftovers?
Use an airtight container and refrigerate when needed.
Can I double it?
Yes, but use a larger pan or cook in batches if needed.
Nutrition Facts
- Serving Size: 1 serving