Print

Cioppino (Fisherman’s Stew)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A seafood lover’s dream, this hearty and flavorful stew features a rich tomato base filled with a medley of fresh seafood. Serve it with garlic oregano bread for an elegant and satisfying meal perfect for any occasion.

Ingredients

Scale

For the Cioppino:

  • 4 oz pancetta
  • 1 onion, minced
  • 2 shallots, minced
  • 28 oz roasted tomatoes (canned or fresh)
  • 2 tbsp tomato paste
  • 2 tbsp Calabrian chili paste
  • 4 garlic cloves, thinly sliced
  • ½ tsp saffron
  • 1 tbsp tarragon
  • 1 fennel bulb, shaved
  • 2 tbsp butter
  • 1 cup white wine
  • 12 oz salmon (skin-on)
  • 12 oz halibut (skin removed after cooking)
  • 1 lb black mussels, cleaned and debearded
  • 8 scallops
  • 1 lb shrimp, peeled and deveined
  • Chives, to taste

For the Seafood Stock:

  • Shrimp shells (reserved from the shrimp)
  • 2 tbsp black peppercorns
  • ½ cup white wine
  • 1 onion, roughly chopped
  • 2 celery ribs, roughly chopped
  • 2 carrots, roughly chopped
  • 2 bay leaves
  • Salt and pepper, to taste
  • 8 cups water

For the Garlic Oregano Bread:

  • 8 slices ciabatta bread
  • 8 tbsp unsalted butter
  • ½ tsp garlic powder
  • 1 tsp dried oregano
  • Pinch of salt

Instructions

  • Make the Seafood Stock:
    Heat a pan over medium heat with a drizzle of olive oil.
    Add shrimp shells and black peppercorns; sauté for 2 minutes, then deglaze with white wine.
    Add onion, celery, carrots, bay leaves, salt, pepper, and water. Bring to a simmer, cover, and cook for 30–45 minutes.
    Strain the stock and set aside.
  • Prepare the Cioppino Base:
    Preheat a Dutch oven over medium heat. Add olive oil and pancetta; sauté for 5 minutes until crispy.
    Add onion and shallots; sauté for another 5 minutes until softened.
    Stir in tomato paste, Calabrian chili paste, saffron, fennel, and garlic. Drizzle with a bit more olive oil and cook for 4–5 minutes until fragrant.
    Deglaze with white wine, then add roasted tomatoes, prepared seafood stock, and halibut skin. Lower the heat, cover, and simmer for 30 minutes.
  • Cook the Garlic Oregano Bread:
    Preheat the oven to 350°F (175°C).
    Spread butter on ciabatta slices, then sprinkle with garlic powder, oregano, and a pinch of salt.
    Bake for 10–15 minutes until golden and crisp.
  • Prepare the Seafood:
    Heat a skillet over medium-high heat. Sear the salmon skin-side down until crispy and cooked to your desired temperature.
    Sear the scallops, shrimp, and halibut until golden and just cooked through.
  • Final Assembly:
    Stir tarragon and butter into the tomato sauce. Add the mussels, cover, and cook until they open (discard any that remain closed). Remove halibut skin from the sauce.
    Ladle the tomato sauce into bowls and arrange the seafood on top. Garnish with black pepper, chives, and serve with garlic oregano bread on the side.

Notes

  • For the freshest flavor, use high-quality, sustainably sourced seafood.
  • The Cioppino base can be made ahead of time and reheated before adding the seafood.

Nutrition

Find it online: https://deliceflash.com/cioppino-fishermans-stew/