This cioppino recipe is excellent for a quick and warming weeknight meal.
Cioppino is a seafood stew that originated in the old Italian fishing neighborhoods of San Francisco. Typically, it would be made with whatever the catch of the day was, and you can feel free do the same here by swapping out any other fish or shellfish you’ve got—clams, crab, squid, lobster, halibut, or sea bass would all be worthy choices. Our chefs’ take on it is a lighter than the traditional version—you could say it’s somewhere between a cioppino and the Italian acqua pazza. Which makes it perfect for a simple weeknight dinner, especially when the weather is still chilly out.
Lighter Cioppino Recipe
What You’ll Need:
3 tablespoons + 1/2 cup olive oil
1 medium onion, diced
1 fennel bulb, diced
2 tablespoons capers, rinsed and chopped
½ cup kalamata olives, rinsed and chopped
2 teaspoons kosher salt
3 garlic cloves, minced
½ teaspoon chili flakes
2 cups dry white wine
One 28 oz. can of crushed tomatoes
2 cups water
2 lb. mussels
One 8–10 oz. fillet of cod or other white fish (skin may be left on or off)
½ lb. shrimp
What to Do:
Heat 3 tablespoons olive oil in a heavy pot over medium heat. Add onion, fennel, capers, olives and salt. Sauté a few minutes until onion and fennel begin to soften. Toss in the garlic and sauté until fragrant, 1-2 minutes more.
Stir in chili flakes, then pour in white wine. Simmer until liquid is mostly evaporated, then stir in crushed tomatoes, ½ cup olive oil, and 2 cups water. Simmer for a few minutes, then add mussels. Cover and simmer 3 minutes.
Cut fish into bite-sized pieces and add to stew along with shrimp. Simmer uncovered a few minutes more until both are cooked through. Serve in bowls with crusty bread and salted butter.