Cioppino is our movement when we want rich and comfortable seafood dishes. Dipping (or on pasta as if our family likes!), It’s simple, rich, and your favorite fresh seafood.
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CIOPPINO comes from Italy and Portuguese fishermen in San Francisco, and he will throw a pot of one to throw a pot in a pot with tomatoes, garlic, wine and herbs. As a result, there are rich and rich seafood stews or soups full of flavor. To soak it, it is perfect with blood keratin bread, but my family likes spoons on pasta. Try to use Portuguese seafood stew for another transformation.
There is a reason to like this cioppino recipe
Use the best seafood in the market. CIOPPINO is a flexible and pleasant dish with the taste of the coast directly to the kitchen.
If you do this Healthy cioppino recipeI want to see it. Turn on the photo or video Instagram,,, Tiktokor Facebook. And definitely participate Skinny test community To see everyone cooking!
What you need
The ingredients of cioppino are as follows. You have to buy fresh shells and mussels, but use frozen hated fish and shrimp freely. If you can’t find mussels or shellfish, you have provided replacement from the “deformation” below. reference Recipe card for accurate measurements.
- Area: Fennel, onions and garlic. If you haven’t cooked it with fennel, it has a soft licorice taste when cooking.
- seasoning: Crushed pepper, cosher salt
- tomato : Crushed tomatoes (TutTorosso are my favorite) broth, and tomato paste deepen its taste.
- white wine: Select dry white wine like Pinot Grigio. It’s enough to drink.
- Bay leaf Provides subtle herbs and depths.
- fish: Hard and white fish such as Halibut, Sear Bass or Monkfish The best fish for cioppino The old shape is better.
- Other seafood: Littleneck shellfish, mussels and jumbo or large shrimp
- Fresh herbs: Fennel leaves, fresh white flavor or parsley, decorative
How to create cioppino
This easy cioppino recipe is cooked in a pot and is prepared within an hour from the beginning to the end. See the recipe card below for a printable direction.
- Roast the aromatic In a soft pot (fennel, onion, garlic, peppers and salt).
- Caramel the tomato paste. Add tomato paste and cook for a few minutes. It is done when it is dark and transformed into red and no longer attached to the pan.
- Boil the stew: Pour the wine and boil for a while. Then add tomatoes, water and bay leaves. Boil and cover low for 20 to 25 minutes until the taste melts.
- Seafood dishes: Add shellfish and mussels, cover the pot and cook for 5 minutes. Put shrimp and fish, open shellfish and mussels, and keep cooking until the shrimp turns pink.
- How to serve: Discard the bay leaves and unbreakable shells and mussels. Decorate with parsley or fennel leaves. Provide many napkins and extra bowls to throw the shell!
strain
- If you can’t find fresh fennelUse fennel seeds.
- Seafood option: You can replace it if you have allergies or you can’t find one of four. Almost all seafood, such as lobster, squid or scallops, is delicious.
- Keep it in a light state. Use black pepper instead of red.
- Skid the wine Use vegetables or chicken broth (or more water). It works if there is also seafood stocks.
Provision offer
The following is a good match with Cioppino for dinner.
- carbohydrate : Use Fidin Bread to absorb all broth. We like it with yeast bread. It is also better than pasta (our family’s favorite!) Or rice.
- vegetable: Add side salads or grilled vegetables such as asparagus and mung beans.
save
- cold storage The food left in a sealed container is up to three days.
- Hang For up to 3 months.
- Re -heating Stove’s stew is a microwave until warm.
FAQ
Cioppino began in San Francisco, California, in the early 1900s. Italian fishermen threw the remaining seafood from the catch that day to create this rich tomato -based stew.
It is pronounced like “Che-Pee-No”.
More seafood recipes will love
To see more dinner ideas using seafood, check the seafood recipe collection. 5 delicious seafood cooking To inspire the next meal!
Product: 6 Serving
Serving size: 1 ½ cup (2 shrimp, 2 shellfish, 4 mussels, 2 fish)
- 1 spoon Extra Biggin Olive Oil
- 1 small Fennel bulb,,, Advanced (about 1 cup)
- 1 middle onion,,, Advanced (about 2 cups)
- 4 Garlic,,, smash
- ¼ ~ ½ Teaspoon Crushed pepper
- 1 ¼ Teaspoon Cosher salt
- 6 Oz can be done Tomato paste
- ¾ cup white wine
- 28 Oz can be done Crushed tomato,,, Like TutTorosso
- 2 cup water,,, *
- 2 Bay leaf
- 12 Littleneck shellfish,,, Rub well
- ½ LB sea mussel,,, Rub well
- 1 dozen Jumbo
- 2 6 ounces Halibit fillet,,, Or white fish cut into a 1/2 inch cube
- parsley,,, Or fennel leaves, decorative
- Hard bread,,, To absorb broth with flavor (optional)
Heat oil in a large reserve pot in the middle heat. Add fennel, onions, garlic, mashed pepper pieces and salt. Cook for 6-8 minutes until it is fragrant and soft.
Put tomato paste and cook until the paste starts caramel. You can say that this is happening by not sticking to a pan anymore (with brick red) and no longer sticking to the pan.
Add white wine and boil for 1 minute. Add tomatoes, 2 cups of water and bay leaves. Boil, cover low for 20-25 minutes until the taste melts. Add more water as needed to the desired thickness.
Add shellfish and mussels. Cover for 5 to 6 minutes and cook. Add shrimp and white fish. Cover and cook until the shells and mussels are fully open, the shrimp turns pink, the fish are opaque, and 8 to 10 minutes more. Throw away the leaves and not open shells.
Decorate and serve with parsley or fennel leaves.
Last stage:
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- Save decorative fennel leaves!
- Dry white wine, such as Pinot Grigio, works best.
- Meat white fish, such as Hali, Fish or Monk Fish, works best because it maintains its shape. Most seafood can be added to this and helps to taste. It is most meaningful to add lobster, squid and scallops.
*dHow thick you want.
clothing material: 1 ½ cup (2 shrimp, 2 shellfish, 4 mussels, 2 fish),,, Calories: 265 Kcal,,, carbohydrate : 27 G,,, protein: 28 G,,, province: 5 G,,, Saturated fat: 1 G,,, Cholesterol: 83 Mg,,, sodium: 1207 Mg,,, fiber: 6 G,,, sugar: 13 G
