Classic Cioppino Recipe
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This classic Cioppino recipe is a rich and hearty seafood stew featuring lobster, shrimp, clams, mussels, scallops, and firm white fish simmered in a flavorful tomato and white wine broth. Made from scratch with homemade seafood stock, aromatic vegetables, fresh herbs, and a touch of spice, this traditional San Francisco-style dish delivers a comforting and impressive meal perfect for seafood lovers.
Ingredients
Instructions
Begin by boiling water in a large pot with salt. Add lobster tails and cook them for 4 minutes, then transfer to an ice bath. Remove the lobster meat and set aside. Peel and devein the shrimp, saving the shells with the lobster shells in a bowl. Return the shells to the pot, adding chopped carrots, celery, diced onion, bay leaves, parsley sprigs, and black peppercorns. Simmer covered for 2-3 hours, stirring occasionally, until a rich stock develops, then strain and reserve at least 4 cups.
In a large Dutch oven, heat olive oil and butter over medium heat. Add chopped onions, garlic, red bell pepper, celery, and parsley. Sprinkle with salt and sauté until softened, about 5-6 minutes.
Stir in bay leaves, dried basil, oregano, thyme, crushed red pepper, additional salt, and tomato paste. Cook until fragrant, then pour in the white wine. Boil and stir for 4-5 minutes until the wine is reduced by half.
Add the strained seafood stock and hand-crushed San Marzano tomatoes with their juices to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes to 1 hour to develop deep flavors. (If not using homemade stock, substitute with two 8-ounce bottles of clam juice.)
Add the scrubbed clams to the simmering broth. Cover and cook for about 5 minutes, discarding any clams that do not open.
While the clams cook, heat a large skillet over medium heat with a drizzle of olive oil. Season cod and scallops with salt and pepper. Place cod in the skillet and sear undisturbed for 5 minutes, then carefully flip to sear the other side, adding a few ladles of the broth to help finish cooking.
Return to the Dutch oven, stir in mussels, lobster meat, and shrimp. Cover and simmer for 5-7 minutes until the mussels open and shrimp are cooked through, discarding any unopened mussels or clams. Remove bay leaves and adjust salt to taste.
In shallow bowls, place portions of seared cod and scallops. Ladle the hot seafood stew over them, sprinkle with chopped parsley, and serve immediately with warm crusty sourdough bread. Enjoy your classic Cioppino!
