Cioppino is a seafood stew dish that originated from San Francisco, California. Italian immigrants were the first to come-up with this wonderful seafood concoction. It is composed of seven different kinds of ingredients from the sea, six are seafood and the other component is fish steak or fish fillet; these are shrimp, squid, sea scallops, mussels, clam, crab, and fish steaks. These ingredients remind me of seafood kare-kare.
Cioppino can be considered as a Christmas dish because it is usually served during this season. It might not be that cheap judging from the ingredients, but I think that it is well worth the cost.
How do you eat Cioppino? It is simply enjoyed just like any other stew. You can place it in a bowl and then serve it with toasted sourdough bread. You can drizzle a bit of extra virgin olive oil on the slice of bread for better results.
I like Cioppino because it is delicious. Make sure not to overcook the seafood and fish so that you can enjoy it better. A serving of Cioppino with a slice of sourdough bread can be considered as a light meal. I was able to finish the entire serving without feeling bloated.
Panlasang Pinoy Fish Recipes
I hope that you enjoy this recipe. Feel free to send me your feedback or comment. Let me know how you do it and suggest tips on how to make this better.
Try this yummy Cioppino Recipe. Let me know what you think.
- 1 lb. fish steak (I used swordfish steak)
- 12 to 15 pieces large sea scallops
- 1 lb mussels
- ½ lb. Manila clams
- ½ lb. large shrimp
- 2 Dungeneous crab clusters
- ½ lb squid rings
- 1.5 oz. fresh basil
- ½ cup chopped flat leaf parsley
- 1 (14 oz.) can diced tomato
- 1 medium red bell pepper, sliced into strips
- 6 tablespoons tomato paste
- 2 cups Pinot Grigio (white wine)
- 2 cups water
- 1 medium yellow onion, wedged
- ½ fennel bulb, chopped
- 4 cloves garlic crushed
- ⅛ teaspoon Cayenne pepper powder
- 3 tablespoons extra virgin olive oil
- Salt and ground black pepper to taste
- Heat oil in a cooking pot.
- Once the oil starts to get hot, add the chopped fennel bulb. Saute for 1 minute.
- Add onion and garlic. Continue to saute until onion becomes soft and translucent.
- Pour canned diced tomato, water, and Pinot Grigio wine. Let boil. Continue to boil in medium heat for 5 minutes.
- Add the fish steaks, shrimp, and scallops. Cook for 1 to 2 minutes.
- Remove the fish and seafood from the pot using a slotted spoon. Set aside.
- Add basil, bell pepper, and parsley. Stir.
- Add crab, clams, and mussels. Cover the pot. Cook for 3 to 5 minutes.
- Put the fish, shrimp, and scallops back into the pot. Gently stir.
- Add Cayenne pepper, salt and ground black pepper.
- Transfer to a serving bowl.
- Serve with toasted sour dough bread.