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Cioppino (fisherman Stew) Recipe

Name: Dal Granos Cioppino (Fisherman Stew) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbs extra-virgin olive oil; 1 cup yellow onion, finely chopped; 1 cup celery stalks, finely chopped; 0.5 cup carrot, finely chopped; 4 cloves garlic, minced; 0.5 tsp red pepper flakes; 3 sprigs fresh thyme sprigs; 2 each bay leaves; 2 tbs tomato paste; 28 oz canned crushed tomatoes; 1 cup dry white wine; 2 cup low-sodium fish or vegetable stock; 1 cup water; 1 lb large shrimp, peeled and deveined (tails on or off); 0.5 lb calamari (squid) rings and tentacles, cleaned; 1 lb mussels, scrubbed and debearded; 1 lb salmon, skin removed and cut into 1-inch chunks; 1 tsp sea salt; 0.5 tsp black pepper, freshly ground; 0.25 cup fresh flat-leaf parsley, chopped; 2 tbs fresh basil, chopped (optional); 1 tbs fresh lemon juice; 1 tsp red wine vinegar (optional, for acidity); 1 loaf crusty bread, for serving

Inspired by Dal Grano

Time1h

Serves4

Shrimp, Calamari, Mussels, Salmon

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Ingredients

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Broth & Aromatics

3 tbs extra-virgin olive oil

1 cup yellow onion, finely chopped

1 cup celery stalks, finely chopped

1/2 cup carrot, finely chopped

4 cloves Garlic, minced

1/2 tsp Red pepper flakes

3 sprigs fresh thyme sprigs

2 each bay leaves

Tomato Base & Liquids

2 tbs tomato paste

28 oz canned crushed tomatoes

1 cup dry white wine

2 cup low-sodium fish or vegetable stock

1 cup water

Seafood

1 lb large shrimp, peeled and deveined (tails on or off)

1/2 lb calamari (squid) rings and tentacles, cleaned

1 lb mussels, scrubbed and debearded

1 lb salmon, skin removed and cut into 1-inch chunks

1 tsp sea salt

1/2 tsp Black pepper, freshly ground

Finishing & Garnish

1/4 cup fresh flat-leaf parsley, chopped

2 tbs fresh basil, chopped (optional)

1 tbs fresh lemon juice

1 tsp red wine vinegar (optional, for acidity)

1 loaf crusty bread, for serving

Method

Broth & Aromatics

Prepare aromatics

Heat a large heavy-bottomed Dutch oven or deep skillet over medium heat. Add the olive oil and swirl to coat. Add the chopped onion, celery, and carrot. Sauté until the vegetables are soft and the onion is translucent, about 6–8 minutes.

Add garlic and herbs

Add the minced garlic, red pepper flakes, thyme sprigs, and bay leaves to the pot. Cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).

Tomato Base & Liquids

Develop tomato base

Stir in the tomato paste and cook for 1–2 minutes to caramelize slightly, which deepens flavor.

Deglaze with wine

Pour in the white wine, scrape up any browned bits from the bottom of the pot, and simmer until the wine has reduced by about half, 3–4 minutes.

Add tomatoes and stock

Add the crushed tomatoes, fish or vegetable stock, and water. Stir to combine. Bring the mixture to a gentle simmer, reduce heat to medium-low, and simmer uncovered for 15 minutes to allow flavors to meld. Taste and season with salt and freshly ground black pepper.

Seafood

Prepare seafood

While the broth simmers, pat the shrimp, salmon pieces, and calamari dry with paper towels. Check mussels again and discard any that are cracked or remain open when tapped.

Add firm seafood first

Add the salmon chunks to the simmering tomato broth and gently stir. Simmer for 3 minutes to begin cooking the salmon.

Add shellfish and squid

Add the mussels, calamari, and shrimp to the pot. Cover the pot with a lid and cook until the mussels open, the shrimp are opaque and pink, and calamari is tender, about 5–7 minutes. Discard any mussels that do not open. Taste and adjust seasoning with salt and pepper.

Finishing & Garnish

Finish and brighten

Remove the pot from heat. Stir in the chopped parsley, optional basil, lemon juice, and red wine vinegar if using. Allow the stew to sit for 2 minutes so flavors marry.

Serve

Ladle the cioppino into bowls, making sure each serving gets a mix of salmon, shrimp, calamari, and mussels with plenty of broth. Serve immediately with slices of crusty bread for dipping.