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    Home » Paleo » Simple Cioppino that Anyone Can Make

    Simple Cioppino that Anyone Can Make

    Published: Jan 10, 2016 · Modified: Sep 14, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · Leave a Comment

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    PInterest Pin for Cioppino

    An easy recipe for a traditional Italian-American fisherman's stew that originated in San Francisco. This recipe is a simple Cioppino that anyone can make. Paleo and Whole30 compliant.

    Simple Cioppino that anyone can make.

    Here's an easy Cioppino recipe for San Francisco-style seafood stew. It's a one-pot meal, easy to make, and it features your favourite types of seafood in a tomato-based broth. Delicious!

    Do you ever visit a city just to taste its local food specialty? Please say yes, so I don't feel like I'm alone. Think about the opportunities: clam chowder in Boston, pizza in Naples, fish and chips in London, waffles in Bruges, macarons in Paris, mussels in Marseille . . . the list goes on.

    While one of the top dishes popular with tourists in San Francisco is clam chowder in a sourdough bread bowl, the city is also the birthplace of Cioppino, an Italian-American fisherman's stew that is second-to-none.


    Last time we were in San Francisco, I sought out Cioppino's, a Fishermen's Wharf restaurant noted for its cioppino. Let me tell you, it was an experience! When the waiter set my place with a stack of napkins, wet wipes, and a bib, I knew I was in for something special. It took me a long time to eat my meal: a bowl brimming with rich tomato broth, full of crab, scallops, prawns, mussels, clams, calamari and more.

    Simple Cioppino that anyone can make.

    Cioppino:  a simple dish makes a memorable meal!

    I had such great memories of that meal. A few years later, we were in an out-of-the-way beachfront restaurant near the westernmost point of Europe on the Portuguese coast. I quickly chose cioppino from the menu, as it was the house specialty.

    While the list of truly memorable meals I've had over the years is getting longer, this one was certainly near the top.

    Yesterday, while planning our next vacation and reminiscing about our past trips, I suddenly got a craving to make a simple cioppino. Here on the West Coast, we have easy access to a variety of fresh wild-caught seafood . Denis and I take advantage of that whenever we can. Using fresh or fresh-frozen seafood caught close to home guarantees that it is full of flavour and needs little else to complement it.

    Simple Cioppino that anyone can make.

    You'll feel like a Michelin Star chef when you serve this seafood stew, but you certainly don't need to be one. Here's my recipe for a simple cioppino that anyone can make. It makes a one-pot meal with whatever seafood you have available, all gently simmered in a flavourful tomato-based broth. Easy-peasy.

    Tips for making Cioppino

    • The list of ingredients may seem long, but this is not a difficult recipe.
    • Start by frying bacon. Sauté onion, celery and fennel in the bacon fat until tender.
    • Next, add garlic and shallots and cook for a minute or two longer.
    • Stir in red pepper flakes and tomato paste, then add canned tomatoes, stock, white wine and a bay leaf.
    • Choose a total of 6 cups of seafood that is available where you live to make this delicious fishermen's stew.
    • And finally, stir in the seafood and cook for 5 minutes or until just heated through.
    • Ladle into bowls and serve!
    Simple Cioppino that anyone can make. Cioppino is a fabulous fish stew that originated in San Francisco and it featured in top restaurants. Here is a simple way to make it at home, using whatever seafood is available where you live. Restaurant quality food from your own kitchen!

    Simple Cioppino that Anyone Can Make

    A traditional tomato-based fish stew that can easily be adapted to use whatever seafood you have available.
    Print Pin Rate
    Course: Seafood, Soups and Chowders
    Cuisine: American, Canadian, West Coast
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 20 minutes
    Servings: 6
    Calories: 376kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • 4 slices bacon, sliced into 1 inch pieces
    • 1 medium onion chopped
    • 2 stalks celery chopped
    • ½ head fennel thinly sliced
    • 2 cloves garlic, finely chopped
    • 1 large shallot finely chopped
    • 1 teaspoon crushed red pepper flakes
    • 2 tablespoon tomato paste
    • 1 798ml (28 oz) can of tomatoes with juice
    • 5 cups fish stock OR 2 cups clam juice and 3 cups chicken stock
    • 1 cup dry white wine (optional)
    • 1 bay leaf
    • 6 cups seafood of your choice or more, such as:
    • uncooked white fish fillets. I used Ling cod, chopped into 1 ½ inch pieces
    • smoked salmon I used smoked wild sockeye salmon, chopped into 1 ½ inch pieces
    • uncooked large shrimp or prawns, shelled
    • crab meat
    • fresh clams scrubbed
    • fresh mussels scrubbed and debearded
    • scallops

    Instructions

    • In a large, heavy-bottomed pot over medium-high heat, cook bacon until almost crispy. Add onion, celery, and fennel and cook 10 minutes or until onion is translucent.
    • Add garlic and shallot and cook for 2 minutes more.
    • Add red pepper flakes and tomato paste and stir until combined.
    • Add canned tomatoes, stock, wine, and bay leaf.
    • Cover, reduce heat to medium-low and simmer for 30 minutes to allow flavours to blend.
    • Add a combination of fish and shellfish and cook for 5 minutes or until just cooked through and mussels and clams have opened (discard any that do not open)
    • Remove bay leaf.
    • Check seasoning and add sea salt and/or more red pepper flakes.
    • Ladle into bowls and serve immediately with crusty bread.

    Nutrition

    Calories: 376kcal | Carbohydrates: 7g | Protein: 54g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 127mg | Sodium: 938mg | Potassium: 1149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 5.6mg | Calcium: 111mg | Iron: 2.3mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    Enjoy, everyone!

    Love seafood? How to Make Prize-Winning Seafood Chowder

    How to Make the Best Seafood Chowder
    This post contains affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The commission is paid by the third party, not by you. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

    SAVE THIS TO ONE OF YOUR PINTEREST BOARDS and connect with me on Pinterest! I’m always finding new tasty recipes to pin. Subscribe to my weekly newsletter and never miss a recipe!
    Simple Cioppino that anyone can make. Cioppino is a fabulous fish stew that originated in San Francisco and it featured in top restaurants. Here is a simple way to make it at home, using whatever seafood is available where you live. Restaurant quality food from your own kitchen! Paleo and gluten-free.

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    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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