Cioppino (Fish Stew)

2021-01-03T23:27:17+00:00December 15th, 2020|Entrees, Recipes|

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Cioppino:

One of my favorite meals my dad would make me growing up was cioppino. And if you aren’t familiar with what cioppino is, it is a fish stew. But I wanted to create my own spin to my dad’s classic cioppino. And I think my dad would be so proud of this creation.

Ingredients you will need:

  1. Wild caught scallops
  2. Wild caught shrimp
  3. Sausage ( I used Spicy Andouille sausage)
  4. Fresh cilantro
  5. Diced tomatoes
  6. Tomato paste
  7. Minced garlic
  8. Amore seasoning or Italian seasoning
  9. Chicken bone broth or any type of broth you have
  10. Wild Sardines
  11. Onion
  12. Oil
  13. Bay leaves
  14. Red pepper flakes
  15. Sourdough bread

Where to buy wild caught seafood:

If you are looking for good quality, wild caught seafood, I can’t recommend Vital Choice more. You can order directly online and the quality is beyond amazing.

Can I substitute the seafood for other types?

Yes! If you can’t find or dislike scallops and shrimp feel free to use squid, mussels, Dungeness crab, clams, or any type of white fish. And that is what I love about this fish stew, the possibilities are endless.

How to prepare sauce:

In a large pot on medium heat, add oil, and warm for a couple minutes. Next, add in the diced onions, diced anchovies, salt + pepper, and sauté for 5-7 minutes. And then add in the diced tomatoes, tomato paste, 1/2 of the cilantro, Amore seasoning, red pepper flakes, bay leaves, mix, and bring sauce to a boil (on medium/high heat). Once the sauce comes to a boil, reduce the heat to a simmer, cover pot, and cook for 20-25 minutes.

Finishing up the stew:

Once the sauce is done, add the wild caught scallops, wild caught shrimp, sausage, rest of cilantro, mix it all, and cook on a low heat, covered for 10-15 minutes. And once done remove the bay leaves and enjoy with some fresh toasted sourdough bread.

Meal prepping ahead:

And this dish makes for the perfect prep ahead lunch or dinner. I actually find it marinating in the juices for a couple days, makes it taste extra flavorful. And when you want to enjoy, just add serving to a small pot, and heat through. But I would recommend heating on low heat to prevent the seafood from getting tough.

How to store:

I store mine in an airtight glass container in the refrigerator for 3-4 days. But if you wanted to you could freeze too.

Ciopinno (Fish Stew)

Serves 5

Ingredients

Ingredients

  • 1 Tbsp oil
  • 4 sausage links chopped I used spicy andouille sausage
  • 12 oz. wild artisan blue shrimp
  • 1 lb. wild Patagonian Scallops
  • 1/2 cup chopped fresh cilantro
  • 3 minced garlic
  • 1/2 cup diced onion
  • 1 4.4 oz. can wild sardines
  • 1 28 oz can diced tomatoes
  • 1 6 oz tomato paste
  • 2 cups chicken bone broth Substitute seafood or vegetable broth
  • 1 Tbsp Amore seasoning Substitute 1 tsp oregano, 1/2 tsp rosemary, 1/2 tsp thyme, 1/2 tsp parsley
  • Salt and pepper to taste
  • 1/4 tsp red pepper flakes
  • 2 bay leaves
  • Sourdough bread

Instructions

Instructions:

  • Add ghee to a large pot on medium low heat and warm the ghee for a couple minutes
  • Add diced onions, chopped anchovies, salt + pepper, and sauté for 5-7 minutes
  • Add minced garlic and cook 1-2 minutes
  • Add diced tomatoes, tomato paste, Amore seasoning, pepper flakes, bay leaves, half the cilantro, and mix
  • Bring sauce to a boil (medium/high heat) and once boiling lower heat to simmer, cover pot, and cook sauce for 20 minutes
  • Add in the diced sausage, wild caught shrimp, and wild caught scallops, and the rest of the cilantro and mix
  • Cover the pot and cook for 10-15 minutes on a low simmer
  • Enjoy with some sourdough bread