Ciapinno Recipe
A hearty seafood stew with a variety of fresh fish and shellfish.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood and Broth
Method
Cooking Instructions
- 1
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.
- 2
Add Tomatoes and Broth
Stir in the canned diced tomatoes, fish stock (or clam juice), and white wine. Bring the mixture to a simmer.
- 3
Season the Broth
Add the bay leaves, red pepper flakes, salt, and pepper to taste. Let the stew simmer for about 15 minutes to allow the flavors to meld.
- 4
Add the Seafood
Add a variety of seafood, such as shrimp, mussels, clams, and fish fillets. Cook for an additional 5-10 minutes, until the seafood is cooked and the mussels and clams have opened.
- 5
Finish and Serve
Remove the bay leaves and stir in the chopped parsley. Serve the cioppino hot with crusty bread for dipping.
