Seattle Cioppino Recipe
Make Seattle Cioppino Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Seafood Ingredients
Method
Preparation
- 1
Sauté the Base Ingredients
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and diced red bell pepper, and sauté for another 3 minutes until fragrant.
- 2
Add Tomato and Stock
Stir in the tomato paste until well combined, then add the canned diced tomatoes, fish stock (or clam juice), and dry white wine. Bring the mixture to a boil.
- 3
Season the Base
Once boiling, stir in the red pepper flakes, salt, and black pepper. Reduce the heat to a simmer and let the broth cook for 15 minutes to allow the flavors to meld.
Cooking the Seafood
- 4
Add Seafood
Carefully add the large shrimp, mussels, clams, and white fish chunks to the pot. Stir gently to combine and ensure the seafood is submerged in the broth.
- 5
Cook the Cioppino
Cover the pot and let it cook for about 5-7 minutes or until the mussels and clams have opened and the shrimp are pink and opaque. Discard any mussels or clams that do not open.
- 6
Finish with Crab Meat
Gently fold in the lump crab meat and let it heat through for an additional 2 minutes. Adjust seasoning with salt and pepper to taste.