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Cioppino Recipe

Name: Dal Granos Cioppino Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbs extra-virgin olive oil; 2 tbs unsalted butter; 1 cup yellow onion, finely chopped; 1 cup celery stalks, finely chopped; 1 cup carrots, peeled and diced; 6 tbs garlic cloves, minced; 1 tsp crushed red pepper flakes; 1 tsp dried oregano; 1 tsp dried thyme; 2 to taste bay leaves; 3 tbs tomato paste; 28 oz crushed tomatoes (canned); 2 cups low-sodium fish stock or seafood broth; 1 cup dry white wine (like Sauvignon Blanc); 2 tbs fresh lemon juice; 1 tsp granulated sugar (optional, to balance acidity); 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 12 count large shrimp, peeled and deveined (16–20 count), tails on or off; 1 lb fresh mussels, scrubbed and debearded; 8 oz calamari (squid) rings and tentacles, cleaned; 12 oz salmon, skin removed and cut into 1–1.5 inch cubes; 6 oz optional: bay scallops; 0.25 cup fresh flat-leaf parsley, chopped; 2 tbs fresh basil, chiffonade (optional); 1 tbs extra-virgin olive oil (for finishing); 4 count lemon wedges; 8 slices crusty bread or garlic crostini, for serving

Inspired by Dal Grano

Time1h

Serves4

(Fisherman Stew) Shrimp, Calamari, Mussels, Salmon

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Ingredients

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Broth / Base

3 tbs extra-virgin olive oil

2 tbs Unsalted butter

1 cup yellow onion, finely chopped

1 cup celery stalks, finely chopped

1 cup carrots, peeled and diced

6 tbs Garlic cloves, minced

1 tsp Crushed red pepper flakes

1 tsp Dried oregano

1 tsp dried thyme

2 to taste bay leaves

3 tbs tomato paste

28 oz crushed tomatoes (canned)

2 cups low-sodium fish stock or seafood broth

1 cup dry white wine (like Sauvignon Blanc)

2 tbs fresh lemon juice

1 tsp granulated sugar (optional, to balance acidity)

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Seafood

12 count large shrimp, peeled and deveined (16–20 count), tails on or off

1 lb fresh mussels, scrubbed and debearded

8 oz calamari (squid) rings and tentacles, cleaned

12 oz salmon, skin removed and cut into 1–1.5 inch cubes

6 oz optional: bay scallops

Finishing / Garnish

1/4 cup fresh flat-leaf parsley, chopped

2 tbs fresh basil, chiffonade (optional)

1 tbs extra-virgin olive oil (for finishing)

4 count lemon wedges

8 slices crusty bread or garlic crostini, for serving

Method

Broth / Base

Prepare aromatics

In a large, heavy-bottomed pot or Dutch oven set over medium heat, add 3 tbs olive oil and 2 tbs butter. When the butter melts and starts to foam, add the chopped onion, celery and carrots. Cook, stirring occasionally, until softened and translucent, about 8–10 minutes.

Add garlic and seasonings

Add the minced garlic, crushed red pepper flakes, oregano, thyme and bay leaves. Cook for 1–2 minutes until fragrant, stirring so the garlic does not brown.

Tomato base

Stir in 3 tbs tomato paste and cook 2 minutes to caramelize slightly. Add the 28 oz crushed tomatoes and stir to combine.

Deglaze and simmer

Pour in 1 cup dry white wine to deglaze the pot, scraping any browned bits from the bottom. Let the wine reduce about 3 minutes. Add 2 cups fish stock, 2 tbs fresh lemon juice, 1 tsp sugar (if using), 1.5 tsp kosher salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15 minutes to let flavors meld. Taste and adjust seasoning.

Seafood

Prepare seafood

While the broth simmers, rinse and inspect mussels; discard any that are open and do not close when tapped. Rinse shrimp and pat dry. Cut salmon into cubes. If using scallops, pat dry. Keep seafood chilled until ready to add.

Cook mussels first

Increase heat to medium-high. Add the mussels to the simmering broth, cover, and steam until most mussels open, about 4–6 minutes. Using a slotted spoon remove opened mussels to a bowl; discard any that remain tightly closed after steaming.

Add firmer fish

Gently add the salmon cubes to the pot and simmer 3–4 minutes; salmon should be just cooked through but still tender.

Add shrimp, calamari, and scallops

Add the shrimp and calamari (and bay scallops if using) to the broth. Simmer uncovered for 2–3 minutes until shrimp are opaque and curled and calamari is just tender. Do not overcook—seafood should be cooked until just done.

Return mussels and finish

Return the reserved mussels to the pot, stir gently to combine and heat through for 1 minute. Taste the broth and adjust seasoning with additional salt, pepper or lemon juice as needed.

Finishing / Garnish

Stir in 1 tbs extra-virgin olive oil and 2 tbs chopped basil (if using). Sprinkle 1/4 cup chopped parsley over the stew. Ladle cioppino into warmed bowls, making sure each bowl gets a mix of mussels, shrimp, calamari and salmon. Serve with lemon wedges and crusty bread for dipping. Offer extra hot pepper flakes at the table.