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Restaurants›Buon Giorno Ristorante Italiano›Cioppino Recipe

Cioppino Recipe

Name: Buon Giorno Ristorante Italianos CIOPPINO Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 cup yellow onion, finely diced; 1 cup celery stalks, finely diced; 0.5 cup carrot, finely diced; 4 tsp garlic, minced; 0.5 tsp red pepper flakes; 0.5 cup fennel bulb, trimmed and finely chopped; 1 cup dry white wine; 1 cup crushed tomatoes (canned, 28 oz equivalent); 2 tbs tomato paste; 4 cup fish stock or clam juice; 1 cup water; 1 each bay leaf; 2 each fresh thyme sprigs; 1.5 tsp salt; 0.75 tsp freshly ground black pepper; 0.5 tsp sugar (optional, to balance acidity); 1 lb firm white fish fillets (cod, halibut), cut into 1½-inch pieces; 1 lb large shrimp, deveined, shells removed (tails on optional); 0.5 lb bay scallops or sea scallops, halved if large; 1 lb mussels, scrubbed and debearded; 1 lb clams, scrubbed; 0.5 lb calamari (squid) rings (optional); 0.5 cup fresh flat-leaf parsley, chopped; 0.25 cup fresh basil, thinly sliced; 2 tbs fresh lemon juice; 1 tbs red chili oil or extra-virgin olive oil; 8 slices crusty bread (for serving)

Inspired by Buon Giorno Ristorante Italiano

Time1h

Serves4

Italian fish soup in tomato broth

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Ingredients

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Broth & Base

3 tbs extra-virgin olive oil

1 tbs Unsalted butter

1 cup yellow onion, finely diced

1 cup celery stalks, finely diced

1/2 cup carrot, finely diced

4 tsp Garlic, minced

1/2 tsp Red pepper flakes

1/2 cup fennel bulb, trimmed and finely chopped

1 cup dry white wine

1 cup crushed tomatoes (canned, 28 oz equivalent)

2 tbs tomato paste

4 cup fish stock or clam juice

1 cup water

1 each bay leaf

2 each fresh thyme sprigs

1 1/2 tsp Celtic sea salt

3/4 tsp freshly ground black pepper

1/2 tsp sugar (optional, to balance acidity)

Seafood

1 lb firm white fish fillets (cod, halibut), cut into 1½-inch pieces

1 lb large shrimp, deveined, shells removed (tails on optional)

1/2 lb bay scallops or sea scallops, halved if large

1 lb mussels, scrubbed and debearded

1 lb clams, scrubbed

1/2 lb calamari (squid) rings (optional)

Finishing & Garnish

1/2 cup fresh flat-leaf parsley, chopped

1/4 cup fresh basil, thinly sliced

2 tbs fresh lemon juice

1 tbs red chili oil or extra-virgin olive oil

8 slices crusty bread (for serving)

Method

Broth & Base

Sweat aromatics

In a large heavy pot or Dutch oven, heat the olive oil and butter over medium heat until butter melts. Add the diced onion, celery, carrot, fennel, and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes.

Add garlic and spices

Add the minced garlic and red pepper flakes and cook until fragrant, about 30–45 seconds. Stir in the tomato paste and cook 1–2 minutes to deepen flavor.

Deglaze and simmer

Pour in the white wine to deglaze, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half, about 3–4 minutes. Add the crushed tomatoes, fish stock (or clam juice), water, bay leaf, thyme sprigs, salt, pepper, and sugar if using. Bring to a gentle simmer, then reduce heat and simmer uncovered for 20 minutes to meld flavors.

Seafood

Prep seafood

While the broth simmers, rinse and pat dry all seafood. Keep shellfish refrigerated until ready to use. Trim fish into evenly sized pieces so they cook uniformly.

Cook shellfish first

Increase heat to medium-high so the broth comes to a lively simmer. Add the clams and mussels to the pot, cover, and cook for 4–6 minutes until most shells have opened. Remove any shells that remain closed. Using a slotted spoon, transfer opened shellfish to a bowl and set aside, leaving broth in the pot.

Add firm seafood

Add fish pieces to the simmering broth and cook gently for 3–4 minutes depending on thickness, until fish is opaque and flakes easily. Add scallops and calamari rings (if using) and simmer another 2–3 minutes until just cooked through.

Finish with shrimp and reserved shellfish

Add the shrimp and the reserved mussels and clams back into the pot. Cook 2–3 minutes more, until shrimp are pink and firm. Taste the broth and adjust seasoning with additional salt and pepper if needed.

Finishing & Garnish

Remove and discard the bay leaf and thyme sprigs. Stir in the chopped parsley, basil, lemon juice, and drizzle with the chili oil or a little extra-virgin olive oil. Let the soup rest off heat for 1–2 minutes to allow flavors to marry.

Ladle the cioppino into warmed bowls making sure each serving gets a mix of fish and shellfish. Serve immediately with slices of crusty bread for dipping.