Born from the humble kitchens of Ligurian fishermen, but perfected on the coast of California, this aromatic and hearty stew mirrors the soul of Italian cuisine – rustic, flavorful, and deeply rooted in local traditions.

Its origins can be traced back to Genoa, in the Liguria region. Fishermen would toss the catch-of-the-day into a pot with herbs and wine, simmering until all flavors melded into a harmonious concoction. The name “Cioppino”, however, is completely unfamiliar to many Italians, as this term was popularized by Italian immigrants in San Francisco. They recreated this comforting dish using the Pacific’s bounties, and the Americanized ‘Cioppino’ was born.

Each region, from Liguria to Sicily, has its unique spin on this classic dish. While the Genovese version primarily emphasizes fish, the Sicilian rendition often includes a broader spectrum of seafood. Our featured recipe, for instance, adds a delightful Sicilian touch with the inclusion of squid and the hint of dried Sicilian oregano.

Depending on the catch of the day, or personal preference, the seafood components in this stew can vary, but the soul remains the same: a tomato-rich broth, aromatic herbs, and the freshest seafood. San Marzano tomatoes form the base of the broth, pumped up by white wine to add acidity and minerality.

To finish, the stew is garnished with gremolata, an awesome blend of parsley, lemon zest, and garlic. This final flourish cuts through the richness, firing a burst of freshness with each bite.

Bon Appetito!

Step By Step Guide to Making Italian-American Cippolino Seafood Stew

Ingredients Preparation:

Before diving in, ensure all your ingredients are prepped. Chop the fennel bulb and onion finely, mince the garlic cloves, and portion out your seafood as indicated.

1. Making the Base:

• In a sizeable heavy-bottomed stockpot, warm the olive oil over medium heat.
• Introduce the finely chopped fennel, onion, garlic, and a pinch of red pepper flakes. This aromatic trio will infuse the oil, setting the stage for the flavors to come.
• Sauté until the onions adopt a soft and translucent hue, typically around 8 to 10 minutes.

2. The Squid:

• Add the cleaned squid to the pot. Let it simmer over medium-low heat for about 15 minutes. The squid not only adds its distinct taste but also tenderizes in this process.

3. Wine:

• Pour in the dry white wine. Elevate the heat to medium-high and let it bubble away until most of the wine is absorbed. This process, lasting about 20 minutes, dampens the alcohol’s sharpness and joins it with the developing flavors.

4. Tomatoes:

• Blend in the crushed San Marzano tomatoes.
• Season with lemon zest, salt, pepper, and the aromatic dried Sicilian oregano.
• Allow the mix to simmer on low heat, stirring occasionally, until it achieves a luscious thickness. This phase should span around 30 to 35 minutes.

5. Adding Liquid:

• Infuse the mixture with water and seafood stock, bringing it to a gentle boil.

6. Seafood:

• Introduce the mussels, clams, and shrimp. Seal the pot with a lid, letting the steam work its magic to open the shells in about 5 minutes.
• Delicately fold in the pre-portioned firm-fleshed fish and lobster meat. Monitor until the fish becomes opaque, which should take 3 to 4 minutes.

7. Gremolata:

• While the stew bubbles, craft the gremolata. On a chopping board, combine fresh parsley, zesty lemon, and the peeled garlic clove. Chop finely.

8. Serving:

• Once cooked, ladle the stew into individual bowls.
• Sprinkle a generous pinch of the freshly made gremolata on top, offering a burst of zest with every spoonful.

There you have it! A bowl brimming with the essence of Italy’s coastline.

Cioppini – Italian American Seafood Stew

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• Author: Honest Cooking
• Total Time: 90 minutes
• Yield: Serves 6
• Diet: Omnivore, Pescatarian

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Description

A hearty Italian-American seafood stew, brimming with fresh seafood and San Marzano tomatoes. Perfect for a cozy night in!

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Ingredients

Units USM Scale 1x2x3x

• 1/3 cups (79 ml) Olive Oil
• 1 Fennel Bulb (Finely Chopped)
• 1 Small Onion (Finely Chopped)
• 3 Garlic Cloves (Minced)
• Pinch of Red Pepper Flakes
• 1 lbs (454 g) Medium Sized Cleaned Squid (Bodies Cut Into 1/2 Inch Rings, Tentacles Halved)
• 2 cups (473 ml) Dry White Wine
• 1 lbs (794 g) Can Crushed San Marzano Tomatoes
• Zest of 1 Lemon
• Salt and Pepper To Taste
• 1 tbsp Dried Sicilian Oregano
• 2 cups (473 ml) Water
• 1 cups (237 ml) Seafood Stock
• 12 oz (340 g) Cleaned Mussels
• 12 oz (340 g) Littleneck Clams
• 12 oz (340 g) Cleaned and Deveined Medium Shrimp
• 12 oz (340 g) Firm Fleshed Fish (Such As Grouper, Halibut, Striped Bass, or CodCut Into 1 1/2-inch Pieces)
• 2 Medium Lobster Tails (Flesh Removed From Shells and Cut Into Bite-Sized Pieces)
• 3 tbsp Fresh Parsley
• Zest From 1 Lemon
• 1 Large Garlic Clove (Peeled)

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Instructions

1. In a large heavy-bottomed stockpot, heat the oil over medium heat.
2. Add the fennel, onion, garlic, and red pepper flakes; cook until the onions are soft and translucent, about 8 to 10 minutes.
3. Add the squid and cook over medium-low heat for 15 minutes.
4. Pour in the white wine and cook over medium-high heat until most of the wine has been absorbed, about 20 minutes.
5. Stir in the tomatoes, lemon zest, salt, pepper, and oregano.
6. Cook over low heat, stirring occasionally, until the mixture is very thick, about 30 to 35 minutes.
7. Add the water and seafood stock and bring to a boil.
8. Add the mussels, clams, and shrimp; cover the pot and cook until most of the shells have opened, about 5 minutes.
9. Stir in the lobster meat and fish; cook for another 3 to 4 minutes, or until the fish is opaque.
10. Finely chop the parsley, lemon, and garlic together.
11. Serve the stew immediately in bowls, with a sprinkling of the gremolata on top.

Notes

• For a deeper flavor, toast the fennel and onion slightly before adding the garlic.
• If you don’t have seafood stock, substitute chicken broth or even just water for a lighter stew.
• To ensure even cooking, add the seafood in stages according to cooking time; start with the longest-cooking seafood first.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 600
• Sugar: 10
• Sodium: 800
• Fat: 30
• Saturated Fat: 8
• Unsaturated Fat: 20
• Carbohydrates: 40
• Fiber: 5
• Protein: 40
• Cholesterol: 200

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