Cioppino is an Italian-American seafood stew that originated in San Francisco. It is a hearty and flavorful dish packed with fresh seafood, tomatoes, and herbs. Ina Garten, the Barefoot Contessa, has her own delicious version of the classic cioppino recipe. This recipe is a guaranteed crowd pleaser, perfect for a special occasion or a casual gathering.
The key to making a great cioppino is to use the freshest possible seafood. Garten recommends buying the best seafood you can find from a reputable fishmonger. This can be a bit pricey, but it is well worth it for the amazing flavor and texture that the freshest seafood brings to the stew.
When it comes to the seafood for Ina Garten's cioppino recipe, she suggests using a combination of shrimp, scallops, lobster, mussels, and clams. The seafood is cooked in a flavorful broth made with tomatoes, white wine, garlic, and herbs. The broth is simmered until it is thick and flavorful, and the seafood is cooked until it is just cooked through.
Garten's cioppino recipe is finished with a generous amount of fresh parsley, which adds bright flavor and a pop of color. The stew is served with plenty of crusty bread for dipping, as well as lemon wedges for squeezing over the top. It's a simple yet impressive dish that will be sure to wow any crowd.
Ingredients
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup dry white wine
- 3/4 cup fish or vegetable stock
- 1 bay leaf
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound lobster tail, cut into 1-inch pieces
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed
- 2 tablespoons freshly chopped parsley leaves
- Lemon wedges, for serving
- Crusty bread, for serving
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, oregano, thyme, and red pepper flakes and cook, stirring, for 1 minute.
- Add the tomatoes, white wine, stock, bay leaf, salt and pepper and bring to a boil.
- Reduce the heat to low and simmer for 15 minutes.
- Add the shrimp, scallops, lobster, mussels, and clams and simmer until the shells open, about 5 minutes.
- Discard any mussels or clams that do not open.
- Stir in the parsley and season to taste with salt and pepper.
- Serve with lemon wedges and crusty bread.
Frequently Asked Questions
- What type of seafood is used in cioppino?
Ina Garten's cioppino recipe calls for a combination of shrimp, scallops, lobster, mussels, and clams. - How long does it take to make cioppino?
This recipe takes about 30 minutes to make, including prep time. - What kind of tomatoes should I use for cioppino?
Garten suggests using crushed tomatoes for this recipe. - What should I serve with cioppino?
Cioppino is delicious served with crusty bread and lemon wedges. - Can I freeze cioppino?
Yes, cioppino can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
