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Cioppino Recipe

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With much of the country experiencing snow, ice, and freezing temperatures, it hardly seems appropriate to be complaining about our early morning and nighttime lows in the 30’s and 40’s.  January and February are truly the coldest months here in Southern California which means we’ve got the fireplace on and a nearly constant pot of tea brewing.  This is also the time of year when I prepare a variety of warm winter soups, including Cioppino, which was my father’s favorite seafood dish.

Cioppino Recipe

Cioppino, as fancy as it sounds, is actually a simple fish stew that originated in San Francisco and whenever my family traveled to Northern California, we’d stop along the wharf for a bowl. As the name implies, it also has roots in Italy and consists of a variety of seafood prepared in a tomato and wine sauce.  There are endless variations, but I decided to make a very simple recipe passed down to me from my aunt.  During her time in Colorado, she prepared this recipe for some friends and they enjoyed it so much, she has continued making it, typically around holidays or special occasions.

Cioppino Ingredients

This particular Cioppino Recipe can be as simple or elaborate as the mood dictates.  Since we had a very casual weekend filled with sports and activities, I kept it simple by using the frozen shrimp, scallops and wild salmon I picked up at my local Walmart. My particular store also had a bag of mixed seafood that included clams which is another easy alternative. I knew my kids would be eating this soup so I decided to start off simple and gauge their reaction since their seafood experiences have mostly been limited to shrimp and salmon.

Cioppino Recipe
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Cioppino Recipe
Ingredients
  • 1/4 cup olive oil
  • 1/3 cup onion chopped
  • 3 garlic cloves finely chopped
  • 2 tablespoons of parsley chopped
  • 2 red potatoes cubed
  • 1-2 carrots chopped
  • 1/2 c dry white wine cooking wine
  • 16 ounce can of tomato sauce
  • 1/2 cup water
  • 1 teaspoon of salt to taste
  • 1/2 teaspoon of black pepper to taste
  • Dash of crushed red pepper to taste
  • Fresh or frozen shrimp or seafood of choice, scallops, and salmon
Instructions
  1. In a large pot with lid, sauté onion, garlic, and parsley in olive oil over medium heat until onions are soft
  2. Add remaining ingredients except seafood and simmer for 30 minutes
  3. Add fish and simmer for 20-25 minutes
  4. Serve immediately

I absolutely love how easy this soup is to make and the flavor is superb. If you omit the red pepper, it is completely kid-friendly and a great way to introduce children to seafood since there are no shells to crack.  I will admit that I missed the crab legs and clams that typically give this soup it’s signature flavors and textures, but for an easy, comfortable Sunday evening meal, it was perfect.

What recipes do you warm up with when the weather is cold?

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Caryn Bailey
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