Big Fish Cioppino Recipe
Make Big Fish Cioppino Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth & Base
Seafood
Finishing & Garnish
Optional aromatics (to steep)
Method
Broth & Base
- 1
Sweat aromatics
In a large heavy pot or Dutch oven over medium heat, add 3 tbs extra-virgin olive oil and 2 tbs butter. When butter is melted and shimmering, add the diced onion, celery, carrot, and fennel. Cook, stirring occasionally, until softened and translucent, about 8–10 minutes; do not brown.
- 2
Garlic and tomato paste
Add the minced garlic and tomato paste to the softened vegetables. Stir and cook for 1–2 minutes until fragrant and the tomato paste darkens slightly.
- 3
Deglaze
Pour in 1 cup dry white wine to deglaze the pot, scraping any browned bits from the bottom. Increase heat slightly and simmer until the wine reduces by about half, 3–4 minutes.
- 4
Add tomatoes and stock
Stir in the 28 oz crushed tomatoes and 8 oz tomato sauce. Add 4 cups fish stock or clam juice, 2 bay leaves, 2 thyme sprigs, 1/2 tsp red pepper flakes, 1/2 tsp sugar (if using), 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. If using anchovies or orange peel, add them now to steep.
- 5
Simmer
Bring the mixture to a gentle simmer, then reduce heat to low and simmer gently, uncovered, for 20–25 minutes to develop flavor. Taste and adjust seasoning; remove and discard bay leaves, thyme stems, and orange peel or anchovy remnants before adding seafood.
Seafood
- 6
Prepare seafood
While the broth simmers, pat the fish pieces and shrimp dry and season lightly with a pinch of salt and pepper. Keep mussels and clams cold until ready; discard any that are open and don't close when tapped.
- 7
Add firm fish
Bring the broth back to a gentle simmer. Add the 1 lb pieces of firm white fish to the pot, nestling them into the broth. Simmer gently for 4–5 minutes, depending on thickness.
- 8
Add shellfish and shrimp
Add the mussels and clams to the pot, cover, and cook for 3–4 minutes until they begin to open. Then add the shrimp, bay scallops, and calamari rings (if using). Cover again and cook until shrimp are pink and opaque and scallops are just cooked through, about 2–4 minutes more. Discard any mussels or clams that do not open.
- 9
Finish seafood gently
Avoid boiling vigorously once seafood is added; keep the broth at a gentle simmer so seafood remains tender and doesn't overcook.
Finishing & Garnish
- 10
- 11
Serve
Ladle the cioppino into wide shallow bowls, ensuring a generous mix of broth and seafood in each serving. Serve with slices of crusty bread alongside for soaking up the broth.
- 12
Storage & reheat
Leftovers: refrigerate broth and seafood up to 2 days. Reheat gently on the stove—do not boil. For best texture, you can store broth separately and reheat seafood briefly when serving.