Although I think of cioppino as one of my favorite Italian seafood recipes, it was actually created in San Fransico, California.
Some call it a seafood soup, others a seafood stew. Either way, it is absolutely fabulous.
Full of flavor, healthy and not difficult to make, it certainly meets all of my criteria for a great recipe.
Cioppino is a very healthy seafood recipe, whether you want to call it a soup or a stew. It’s gluten free and a wonderful diabetes recipe because of it’s low carb content.
This cioppino recipe comes from a new soup cookbook from The Culinary Institute of America, The New Book of Soups.
You just know the CIA tests and tests their recipes until they get them just right. You will find a review of this terrific cookbook here.
Try this healthy seafood soup/stew for yourself.
Seafood Cioppino Recipe
- 2 tablespoons olive oil
- 1 1/2 cups scallions, sliced, white portion only
- 2 cups green peppers, diced
- 1 1/2 cups onion, diced
- 1 1/4 cups fennel, diced
- 1 tablespoon garlic, minced
- 1 cup dry white wine
- 1 quart fish broth
- 8 cups plum tomatoes, chopped, peeled and seeded
- 1/2 cup tomato puree
- 2 bay leaves
- 1/2 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground
- 20 littleneck clams, scrubbed well
- 3 hardshell crabs, steamed
- 20 shrimp, medium, peeled and deveined
- 1 1/4 pounds swordfish steaks, or halibut, diced
- 3 tablespoons basil, shredded
- Heat the oil in a soup pot over medium heat. Add the scallions, peppers, onion, and fennel. Cook, stirring occasionally, until the onion is translucent, 6 to 8 minutes.
- Add the garlic and cook for another minute.
- Add the white wine, bring to a boil, and cook until the volume of wine is reduced by about half, 4 to 6 minutes.
- Add the fish broth, tomatoes, tomato puree, and bay leaves. Cover the pot and simmer the mixture slowly for about 45 minutes. Add a small amount of water, if necessary. Cioppino should be more of a broth than a stew.
- Season to taste with the salt and pepper. Remove and discard the bay leaves. Add the clams and simmer for about 10 minutes. Discard any clams that do not open.
- Separate the claws from the crabs and cut the bodies in half. Add the crab pieces, shrimp, and swordfish to the soup. Simmer until the fish is just cooked through, about 5 minutes.
- Add the basil and adjust the seasoning to taste, if necessary. Serve in heated bowls or soup plates.
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