Don't be intimidated by the name: our cioppino is easy to make and it features fresh Italian flavors such as basil, oregano, and tomatoes. If you already have it on hand, feel free to substitute chicken broth in place of vegetable broth.
2 tablespoons extra-virgin olive oil, divided
2 cups vertically sliced onion
4 garlic cloves, sliced
1 cup dry white wine
1 cup organic vegetable broth
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1/2 teaspoon crushed red pepper
1 (35-ounce) can whole tomatoes with basil, rinsed, drained, and coarsely chopped
1 (10-ounce) yellowtail snapper fillet, cut into 8 (1-inch) cubes
4 sea scallops (about 6 ounces)
1/2 teaspoon freshly ground black pepper
8 medium peeled and deveined shrimp (about 5 ounces)
12 littleneck clams, scrubbed
2 tablespoons chopped flat-leaf parsley
1 tablespoon fresh lemon juice
How to Make It
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; swirl to coat. Add onion; sauté 1 minute. Add garlic; reduce heat to medium. Cover and cook 8 minutes, stirring occasionally. Add wine and next 5 ingredients (through tomatoes); cover. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
Sprinkle snapper and scallops with black pepper. Heat a large skillet over high heat. Add remaining 1 tablespoon oil; swirl to coat. Add snapper and scallops; cook 90 seconds on each side or until golden brown. Add snapper, scallops, shrimp, and clams to broth mixture. Cover and cook 4 minutes or until clams open; discard any unopened shells. Stir in parsley and lemon juice.
I made this for guests last weekend. The only changes i made was to use clam juice in place of vegetable broth and plain tomatoes (because that is what i had in the pantry). I added more basil to make up for the missing basil in the tomatoes. I also added some saffron. I used cod, clams, mussels, scallops and shrimp. We all thought it was delicious. I think this recipe is a good cross between a cioppino and a bouillabaisse. I served it with bread for dipping and a green salad. will be making again..
Very good. But i like everything seafood. A lot of prepping necessary and because I didn't use fresh herbs, the dried ones were a bit overpowering. Note: if using dried basil and oregano half what the recipe calls for. Added more seafood, Win! But broth was a bit watery would have preferred a thicker sauce. May make again with a bit of tweaking.
Tomatoes to seafood ratial was too high (too many tomatoes, not enough seafood). I also didn't like having the clam shells in the soup/stew. I didn't feel the meal was substantial enough; it needed rice, potatoes or pasta in it, or the cioppino served over it. The taste was okay, nothing special.
This was a fantastic recipe! Made it for a small dinner party and everyone was impressed by the flavor and presentation. I used salmon and it cooked up perfectly. Also added 1/2 tsp more crushed pepper for an extra kick. Note to those who said it wasn't brothy enough, I didn't drain my tomatoes, and it made all the difference. Not sure why the recipe calls for that. I will definitely make this again.
Yummy, yummy! Used tilapia instead of snapper and 2 14oz cans of diced tomatoes with basil and oregano. Main change I made was making my own shrimp stock instead of vegetable broth. It's easy. Next time you make shrimp, freeze the discarded shells. Stock takes about 30 minutes to make, but the flavor is wonderful.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!