This San Fransisco Cioppino is outstanding in flavor and much easier than you think. This succulent seafood stew flexibly accommodates your favorite seafood.
Cioppino (Seafood Stew) Recipe
I meant to give you this succulent Cioppino earlier in case you were looking for a special dinner inspiration, but better now than never. You’ll want to save this recipe for your seafood-loving friends and family; they’ll be hard pressed to find a dinner as enjoyable as this intensely mouthwatering seafood stew. Your peeps will adore you for cooking up this Cioppino for any special dinner.
I’ve been a seafood fan all my life. My parents are adept at dishing up delicious sea fare, and living near the ocean most of my life sure didn’t hurt our fresh seafood consumption. If you enjoy seafood, you already know there are very few things that parallel the awesomeness of a deeply satisfying bowl of good Cioppino.
San Fransisco Style Cioppino
We were previously under the assumption that Cioppino originated in Italy, which I gather is a common assumption. In reality, Cioppino is considered Italian-American, as it was originated in good ol’ San Fransisco. Cioppino is a concoction that resulted from fishermen combining their catches, creating a hearty stew with whatever good stuff was in their boats. Catch-of-the-day stew.
I personally am supremely thankful for those fishermen who helped propel this wonderfully hearty, satisfying, and healthy stew. It’s the perfect solution for cold weather dinners, and scrumptiously satisfying with crusty bread. The bread is a must-have, for soaking up every drop of the light yet full-flavored broth that’s way too delectable to be wasted.
Homemade Cioppino Just the Way You like it
I’ve eaten Cioppino in many places, and it’s always made a little differently, depending on where you get it at. Typically, there is a variety of shelled seafood (clams, mussels, shrimp, crab, etc.) combined with chunks of firm fish. All swimming in an indescribably delicious warm broth. If you can’t get certain shellfish but can get a hold of others, just sub with what is available to you. Keep the shells on for cooking, as that is what lends the broth its amazing flavor.
Make it a date for two, or a dinner for eight. My fave part – this phenomenal broth can be made the day before, and just add seafood the day of. Enjoy!Print