Cioppino-Style Shellfish Stew

Cioppino-Style Shellfish Stew with cod, scallops, shrimp, and clams is based on the venerable San Francisco classic. Serve it with crusty sourdough bread to soak up the delicious soup.
Cioppino-Style Shellfish Stew
Cioppino-Style Shellfish Stew
Cioppino-Style Shellfish Stew

Cioppino-Style Shellfish Stew with cod, scallops, shrimp, and clams is based on the venerable San Francisco classic. Serve it with crusty sourdough bread to soak up the delicious soup. This soup makes an excellent choice for Palm Sunday or Christmas Eve dinner if you want something pescatarian-based.

This soup is based on Cioppino, the famous dish from San Francisco, originating in the late 1800s by Italian immigrants. Many of the fishermen fishing off the wharf were from the port city of Genoa. It was a communal dish. The fishermen who came back empty-handed would walk around with a pot and ask others to contribute whatever they could. Whatever ended up in the pot became their “cioppino”. Cioppino comes from the Italian word Ciuppin (also spelled ciupin), a classic soup from the Liguria region. It is similar in flavor to cioppino but with less tomato and uses Mediterranean seafood.

How to Make Cioppino-Style Shellfish Stew

What ended up in this pot was cod, clams, scallops, and shrimp, plus lobster base for flavor. If you can get fresh seafood, the more the better. However, frozen seafood works very well here, too. You are free to add other seafood if you wish. Crab, mussels, lobster, clams in their shells, etc., would all be very good.

The red baby potatoes are not typical of the traditional stew. Cioppino-Style Fish Stew is also based on an older recipe of mine for Fresh Seafood Stew, which includes potatoes. Cut the potatoes so they are all around the same size and they will be done at the same time.

Cioppino Style Shellfish Stew x
Cioppino Style Shellfish Stew

The soup is traditionally served with warmed sourdough bread to sop up the lovely liquid. If you would rather have rice or pasta, you are more than welcome, but the bread is wonderful for sharing. Cioppino was originally based on sharing, so do use baguettes of sourdough bread, preferably from San Francisco.

If you have leftovers, you can put them in Souper Cubes, freeze, and vacuum seal. The soup freezes very well. Then, you can just pop it into the microwave or on the stovetop to reheat it. Letting your nose smell the ocean as you eat your warm leftover stew is like a mini seaside vacation.

Cioppino-Style Shellfish Stew

Cioppino-Style Shellfish Stew

Cioppino-Style Shellfish Stew with cod, scallops, shrimp, and clams is based on the venerable San Francisco classic. Serve it with crusty sourdough bread to soak up the delicious soup.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Cuisine: Italian-American
Diet: Gluten Free, Low Calorie, Low Fat
Difficulty: Easy
Newsletter: 2022-03-31
Servings (slide to adjust): 8
Calories: 304kcal

Equipment

Ingredients

  • ¼ cup olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fennel seed
  • ½ teaspoon chili flakes
  • 10 ounce San Marzano tomatoes
  • 8 ounce clam juice
  • 1 teaspoon lobster base
  • 2 cups water, boiling
  • teaspoon saffron
  • ½ teaspoon Old Bay Seasoning
  • 6 ounce white wine
  • ¼ teaspoon black pepper, freshly ground
  • 4 ounce cod
  • 1 pound baby red potatoes
  • 8 ounce clams, chopped
  • 12 ounce scallops
  • 16 ounce shrimp
Ingredients necessary for the recipe step are in italic.

Instructions

  • Mis en place.
    Cioppino-Style Shellfish Stew
  • Heat a dutch oven.
  • 1/4 cup olive oil
    Add a generous amount of olive oil to the hot pan.
    Cioppino-Style Shellfish Stew
  • 1 onion
    Add the chopped onion.
    Cioppino-Style Shellfish Stew
  • 2 cloves garlic
    When the chopped onion starts to get translucent, you can add the Garlic after stirring it.
    Cioppino-Style Shellfish Stew
  • 1 teaspoon fennel seed, 1/2 teaspoon chili flakes
    After that, add the fennel seed, and finally, add the chili flakes. Stir that all around.
    Cioppino-Style Shellfish Stew
  • 10 ounce San Marzano tomatoes
    Add tomatoes that you have crushed with your hands. Stir that.
    Cioppino-Style Shellfish Stew
  • 1 teaspoon lobster base, 2 cups water
    While that is happening, add boiling water to the lobster base and set that aside.
  • 8 ounce clam juice
    The next thing we're going to do is add the clam juice. Stir that.
    Cioppino-Style Shellfish Stew
  • Now you're going to add the lobster base you made a moment ago and stir that.
    Cioppino-Style Shellfish Stew
  • 1/8 teaspoon saffron
    Crush the saffron threads with your fingers and add those.
    Cioppino-Style Shellfish Stew
  • 1/2 teaspoon Old Bay Seasoning
    Next is the Old Bay seasoning. Add that and stir.
  • 6 ounce white wine
    Add the white wine.
    Cioppino-Style Shellfish Stew
  • 1/4 teaspoon black pepper
    Next, freshly ground black pepper.
  • 4 ounce cod
    Finally, add the cod and stir it.
    Cioppino-Style Shellfish Stew
  • 1 pound baby red potatoes
    Then you will add baby red potatoes.
    Cioppino-Style Shellfish Stew
  • Let it cook for about half an hour, stirring occasionally.
  • Next, test the potatoes by inserting a knife in one. If it goes in easily, they are done.
  • 8 ounce clams
    Next, add the clams and stir them in.
    Cioppino-Style Shellfish Stew
  • 12 ounce scallops
    Add the scallops.
    Cioppino-Style Shellfish Stew
  • The scallops are cooked when they are 130℉ / 54℃ degrees on an instant-read thermometer.
  • 16 ounce shrimp
    Then add the shrimp.
    Cioppino-Style Shellfish Stew
  • Cook that for a few minutes, and then you're ready to serve.
    Cioppino-Style Shellfish Stew

Video

Notes

This soup is very, very good with some crusty sourdough bread. You can get it at Imperfect Foods. The Essential Baking Co makes Organic French Demi Baguettes which are lovely with this.

Nutrition

Serving: 366gCalories: 304kcalCarbohydrates: 18gProtein: 34gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0gCholesterol: 132mgSodium: 1334mgPotassium: 1004mgFiber: 2gSugar: 1g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

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