Missing TikTok’s Sea Shanty Era? Cook Yourself A Bowl Of Cioppino

Originally created by San Francisco fishermen looking to use up the remainder of the day’s catch, this warming fish stew is all over TikTok right now. Here’s exactly how to make Cioppino.

What Is Cioppino?

Cioppino (pronounced chuh-pee-no) is a rustic fisherman’s stew with Italian American origins. It consists of a tomato based broth and is filled with a mixture of seafood and fish, including the likes of clams, mussels, shrimp, scallops and fish like haddock, but more decadent versions can include crab and lobster, too. It is simple to cook, and is a rich, warming dish best served with crusty bread, although some versions include potatoes in the soup, too.

Cioppino Recipe

Ingredients

• 2 tablespoons of olive oil
• 100 g finely chopped onion
• 3 garlic cloves, minced
• 240 ml white wine
• 2 tablespoons tomato puree
• 800 g canned chopped tomatoes
• 250 ml fish/vegetable stock
• 2 teaspoons salt
• ½ teaspoon chilli flakes
• ½ teaspoon dried oregano
• 2 bay leaves
• 3 slices of bacon, chopped into thin strips
• 680 g firm-fleshed fish fillets – such as halibut, cod or salmon – cut into two-inch pieces
• 680 g clams or mussels (or both)
• 680 g large prawns – raw, peeled and deveined – or scallops (or both)
• Fresh chopped parsley to garnish
• Crusty bread (to serve)

Method

1. Soak your clams and/or mussels in cold water. Leave for a few minutes before removing from the water. Repeat with a new batch of water until the water runs clear when the clams/mussels are removed.
2. Heat the olive oil in a large pan. When hot, saute the onions and bacon. Once browned, add the garlic and stir. Add the white wine and reduce for three to four minutes.
3. Once the wine has cooked off, stir in the tomato paste and heat for a minute. Then add the tinned tomatoes and stir. Add the stock, salt, pepper, bay leaves, chilli flakes and oregano and stir. Bring to a boil, then reduce the heat to low and cook for 30 minutes.
4. When the sauce has thickened, add the clams/mussels and cook for three to four minutes. Then add the fish, shrimp and scallops and cook for a few more minutes.
5. Spoon the Cioppino into a bowl and garnish with fresh chopped parsley. Serve with crusty bread.