Seafood Cioppino
This Seafood Cioppino is a rich and flavorful Italian-American seafood stew loaded with shrimp, scallops, mussels, and vegetables simmered in a savory tomato and wine broth. Perfect for special occasions or cozy dinners, this classic seafood soup is served with crispy toasted baguette slices for the ultimate comforting meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
For the Toasted Baguette
1 baguette
Olive oil, for brushing
Pinch of salt
For the Cioppino
1 tablespoon olive oil
1 cup yellow onion, ¼-inch dice
2 tablespoons minced garlic
½ cup leeks, thinly sliced
½ cup celery, ¼-inch dice
½ cup red bell pepper, ¼-inch dice
½ cup carrots, ¼-inch dice
2 teaspoons minced serrano pepper (or jalapeño)
½ cup diced tomatoes
6 ounces tomato paste
½ cup red wine
2 cups water
1 tablespoon lemon juice
½ teaspoon chopped fresh thyme
1 bay leaf
½ teaspoon kosher salt
¼ teaspoon black pepper
Seafood
½ pound raw scallops (16/20 count)
½ pound shrimp (16/20 count, peeled and deveined)
1 pound mussels, cleaned and debearded
Garnish
1 tablespoon chopped fresh parsley
Instructions
1. Prepare the Toasted Baguette
Preheat the oven to 375°F (191°C). Slice the baguette into ½-inch thick diagonal slices. Brush both sides lightly with olive oil and sprinkle with a little salt. Arrange on a baking sheet and bake for 10 minutes. Turn the slices over and continue baking for 2–5 minutes until golden brown. Set aside to cool.
2. Cook the Vegetables
Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened and translucent.
Add the leeks, celery, red bell pepper, carrots, and serrano pepper. Cook for an additional 5 minutes, stirring occasionally. Add the diced tomatoes and cook for 3 more minutes.
3. Simmer the Broth
Stir in the tomato paste, red wine, water, lemon juice, thyme, bay leaf, salt, and black pepper. Bring to a gentle simmer and cook over medium-low heat for 25 minutes, stirring occasionally. Remove and discard the bay leaf.
4. Cook the Shrimp and Scallops
Increase the heat to medium. Add the shrimp and scallops to the simmering broth. Cover and cook for 2 minutes, then turn the shrimp over.
5. Cook the Mussels
Inspect the mussels, discarding any with broken shells or those that do not close when tapped. Add the mussels to the pot and spread them evenly across the surface.
Increase heat to medium-high, cover, and cook for 3–5 minutes until the mussels open and the shrimp and scallops are fully cooked. Discard any mussels that remain closed after cooking.
6. Serve
Taste and adjust seasoning with additional salt and pepper if desired. Ladle the broth into serving bowls, divide the seafood evenly, and garnish with chopped parsley. Serve immediately with toasted baguette slices.
Notes
Use the freshest seafood available for the best flavor.
Dry sea scallops are preferred because they sear and cook better than wet-packed scallops.
A dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir works well in the broth.
Do not overcook the seafood, as shrimp and scallops can become tough.
Mussels should be cooked only until they open.
Cioppino is best enjoyed immediately after cooking.
Find it online: https://allrecipesmade.com/seafood-cioppino/
