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Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.
Cioppino tends to be one of those underrated stews that’s actually really easy to make, making it on your dinner table in less than an hour. And it’s filled with all the seafood goodness – little neck clams, mussels, cod (or halibut), shrimp and scallops which gets cooked right in that garlicky, tomato-wine-based broth.
This seafood cioppino features clams, mussels, shrimp, cod, and scallops cooked in a rich, savory tomato-based broth flavored with herbs and wine.
Cioppino is a satisfying seafood stew containing a collection of clams, mussels, white fish and shrimp in a tomato-fennel broth. Full of flavor and texture, this hearty stew is perfect for Sunday supper or a special holiday meal. Prep – 50 mins. Cook – 40 mins. American/Mediterranean.
Cioppino is a seafood stew that was created by Italian immigrant fishermen in San Francisco in the late 1800s. They used whatever was in the “catch of the day”. It’s quite probably a form of the Ligurian cacciucco (seafood stew). So most seafood can go in your cioppino, such as fish, shellfish, squid, shrimp, scallops and crab.
Seafood: Cioppino has boundless seafood options, but our recipe starts with haddock fillets, shrimp, clams and crabmeat. Choose uncooked fish and shrimp when possible for prime flavor and texture.
My recipe for Cioppino includes seven types of seafood as a perfect showcase dish for an Italian Christmas Eve tradition called Feast of the Seven Fishes. This recipe has lobster, crab, clams, mussels, halibut, scallops and shrimp!