Cioppino Stew is a flavorful and vibrant Italian-American seafood medley that brings the taste of the ocean to the table. Originating from the Italian immigrant communities in San Francisco, this hearty stew is a celebration of fresh seafood. A tomato-based broth, enriched with aromatic herbs, garlic, and wine, serves as the foundation. A variety of seafood, such as clams, mussels, shrimp, and white fish, are generously added, creating a symphony of textures and flavors. The stew is brought to perfection through the gentle simmering of the seafood, allowing it to absorb the rich essence of the broth. Served with crusty bread, Cioppino Stew is a communal, soul-warming dish that embodies the coastal charm and culinary diversity of its origins.
For a real showstopper, treat your family to this easy, yet gourmet tasting dish. Fresh seafood in a smooth velvety vodka sauce with just a hint of heat. This dish is perfectly made with any one of Frescobene’s artisan sauces.
Cioppino Stew
Ingredients
- 10 oz Frescobene Amatriciana Sauce
- 1 cup dry white wine
- 2-1/2 cups clam juice
- 1 bay leaf
- 1 lb cleaned and debearded mussels
- 1/2 lb manila clams scrubbed
- 1/2 lb uncooked large shrimp peeled and deveined
- 3/4 lb codfish cut into two inch pieces
Instructions
- Add Frescobene Amatriciana Sauce, white wine and clam juice to a pot and let simmer for 15 minutes.
- Add clams and mussels to pot and cook covered until clams and mussels open, about 5 minutes.
- Add shrimp and fish and simmer until both are cooked through, stirring gently and until clams and mussels are all open (about 5 minutes longer).* Serve with good crusty bread.
