Cioppino Recipe – Eats Now

Name: Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts fish fumet, recipe follows (can substitute mixture of 2 parts water to 1 part clam juice); Pinch saffron; 6 tablespoons olive oil, or as needed; 5 large garlic cloves, minced; 2 medium onions, chopped; 1 head fennel, sliced; Grey salt and freshly ground black pepper; 1 tablespoon toasted fennel seed; 1 bay leaf; 1 teaspoon dried oregano; 2 tablespoons tomato paste; 1 (28-ounce) can whole plum tomatoes, drained and chopped; 2 cups dry white wine; 1/2 cup pernod; 5 whole jalapenos; 1/4 cup fresh chopped parsley leaves; 3 tablespoons fresh chopped basil leaves; 2 tablespoons fresh chopped tarragon leaves; 2 pounds littleneck clams; 1 pound cooked crab legs, cracked into 1 1/2-inch pieces; 1 pound large shrimp, peeled and deveined, tails left on; 1 stick unsalted butter, at room temperature; 2 pounds halibut fillet, skinned, cut into 1 1/2-inch pieces; 3/4 pound sea scallops, foot removed; 5 1/2 pounds bones and trimmings from white fish; 10 cups cold water; 2 cups dry white wine; 6 ounces mushrooms, sliced; 1 small onion, sliced thin; 3 shallots, slice thin

Cioppino – a delicious recipe with fish fumet, saffron, olive oil, garlic, onions, head fennel. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 quarts fish fumet, recipe follows (can substitute mixture of 2 parts water to 1 part clam juice)
Pinch saffron
6 tablespoons olive oil, or as needed
5 large garlic cloves, minced
2 medium onions, chopped
1 head fennel, sliced
Grey salt and freshly ground black pepper
1 tablespoon toasted fennel seed
1 bay leaf
1 teaspoon dried oregano
2 tablespoons tomato paste
1 (28-ounce) can whole plum tomatoes, drained and chopped
2 cups dry white wine
1/2 cup pernod
5 whole jalapenos
1/4 cup fresh chopped parsley leaves
3 tablespoons fresh chopped basil leaves
2 tablespoons fresh chopped tarragon leaves
2 pounds littleneck clams
1 pound cooked crab legs, cracked into 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined, tails left on
1 stick unsalted butter, at room temperature
2 pounds halibut fillet, skinned, cut into 1 1/2-inch pieces
3/4 pound sea scallops, foot removed
5 1/2 pounds bones and trimmings from white fish
10 cups cold water
2 cups dry white wine
6 ounces mushrooms, sliced
1 small onion, sliced thin
3 shallots, slice thin
2 tablespoons fresh lemon juice
10 sprigs fresh parsley
1 sprig thyme
2 teaspoons peppercorns
1 teaspoon fennel seeds
1 bay leaf

1
Heat 2 cups fumet, clam juice or water in a small saucepan.
2
Add saffron, simmer about 5 minutes, remove from heat and set aside.
3
Heat 1/4 cup olive oil oil in an 8-quart pot over medium-high heat.
4
Add garlic, allowing it to brown for about 20 seconds, then add onions, fennel, and a pinch of salt.
5
Cook until vegetables are softened, about 4 minutes.
6
Add fennel seed, bay leaf and oregano.
7
Stir and cook for 30 seconds.
8
Add tomato paste.
9
Cook, stirring, until paste darkens a bit, about 2 to 3 minutes.
10
Add chopped tomatoes (squeeze them slightly through your fingers to soften first), white wine, pernod and the saffron flavored fish fumet, clam juice or water.
11
Add remaining fish fumet, clam juice or water, whole jalapenos and bring to a boil.
12
Season with salt and pepper.
13
Cook until liquid has reduced by half.
14
Cover pan and simmer for 30 minutes.
15
Skim the fat from the soup, and add parsley, basil and tarragon.
16
Add clams and simmer until clams open, about 3 minutes (discard any unopened clams).
17
Add crab pieces and heat through.
18
With a pair of tongs, remove crab legs to warmed serving bowls.
19
Place a colander with shrimp in it, into the pot without submerging it completely.
20
When shrimp are just cooked and pink and add to serving bowls.
21
Use tongs to fish out the clams, add to serving bowls.
22
Melt the butter in the broth, stirring as it melts.
23
Meanwhile, season halibut and scallops with salt and pepper.
24
Heat a skillet over medium-high heat, add 2 tablespoons oil.
25
Cook the haibut and scallops, without stirring, until browned, about 2 minutes.
26
Turn and cook another 30 seconds.
27
Fish will be slightly underdone.
28
Cover scallops and sauteed fish with ladles of broth, bring to a simmer, then transfer scallops and fish to the serving bowls.
29
Remove bay leaf and the jalapeno peppers from pot.
30
Season broth with salt and pepper.
31
Pour broth over fish in bowls.
32
Mash the softened jalapeno peppers into a paste, and serve as a garnish for guests who like their Cioppino spicy.
33
Place all ingredients in a large stockpot.
34
Bring to a boil.
35
Lower heat and simmer for 30 minutes.
36
Strain fumet and allow to cool before storing.
37
Always rinse any blood off your fish bones in cold water for a clearer stock.
38
Never use salmon bones for stock, the fish is too oily.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 36 ingredients. The key ingredients include: 2 quarts fish fumet, recipe follows (can substitute mixture of 2 parts water to 1 part clam juice), Pinch saffron, 6 tablespoons olive oil, or as needed, 5 large garlic cloves, minced, and more.

Yes, Cioppino falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
757 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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