Cioppino is an Italian-style fish stew that was traditionally made with the catch of the day. The dish is great when you have a lot of seafood and want to cook up something really special for a large group. So if you’ve got a big party coming up and a bunch of fresh fish from a recent trip, this might be the perfect recipe for you.
INGREDIENTS: Pacific Cioppino Recipe
Yields 2 gallons
- 4 Ounces olive oil
- 1 Large diced onion
- 1 Cup chopped celery
- 1 Cup chopped carrots
- 1 Tbsp. chopped garlic
- 4 Branches fresh thyme leaves
- 1 Pinch saffron threads
- ½ Cup white wine
- 1 Large can of clam juice (51 ounces)
- 1 Cup tomato paste
- 2 Pounds Little Neck clams
- 1 Pound black mussels
- 1 Pound of 16- to 20-count shrimp, shell removed, cleaned
- 1 Pound chopped squid
- 1 Pound cubed fresh fish
- 1 Tbsp. chopped parsley
- Sea salt, fresh-ground black pepper to taste
In a large stockpot heat up the oil and add the vegetables and saffron. Simmer for five minutes.
Add the clam juice, white wine and tomato paste and continue to simmer for 30 minutes, letting the broth come together. You may want to add some more tomato paste because you want the Cioppino to be thick to accommodate the liquid that will cook out of the seafood.
Add all of the seafood and let simmer for 20 more minutes, making sure that all of the fish and shellfish cooks thoroughly. Taste the stew to check the seasoning and add salt and pepper as needed.
Add the fresh chopped parsley at the last moment just before you’re ready to plate, and serve with a freshly baked loaf of bread for dipping.