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Ina Garten Cioppino

Ina Garten Cioppino recipe
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Cioppino is a rustic Italian-American seafood stew that originated in San Francisco. It traditionally includes a mix of fish and shellfish simmered in a tomato and wine-based broth. Ina Garten’s take on cioppino stays true to the roots of the dish but adds her signature elegance and simplicity. It’s the kind of meal that fills your home with inviting aromas and brings people together around the table.

Ingredients

Scale

  • 1/4 cup good-quality olive oil

  • 1 large fennel bulb, sliced thin

  • 1 large yellow onion, chopped

  • 3 garlic cloves, minced

  • 1 teaspoon crushed red pepper flakes

  • 1 (28-ounce) can of crushed tomatoes

  • 1 3/4 cups dry white wine

  • 4 cups seafood stock or clam juice

  • Salt and freshly ground black pepper, to taste

  • 1 pound large shrimp, peeled and deveined

  • 1 pound sea scallops

  • 1 pound cod or halibut, cut into chunks

  • 1 dozen mussels, scrubbed and debearded

  • 1 dozen littleneck clams, cleaned

  • 2 tablespoons parsley, chopped (for garnish)

  • Lemon wedges and crusty bread, for serving

Instructions

Step 1: Sauté the vegetables

Heat olive oil in a large Dutch oven. Add fennel and onion. Cook over medium heat for 10 minutes until soft.

Step 2: Add garlic and seasonings

Stir in garlic and red pepper flakes. Cook for 1 minute until fragrant.

Step 3: Build the broth

Add crushed tomatoes, white wine, seafood stock, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.

Step 4: Add firm seafood

Stir in cod or halibut and scallops. Simmer for 5–7 minutes.

Step 5: Add delicate seafood

Add shrimp, mussels, and clams. Cover and simmer until the shellfish open (about 8 minutes).

Step 6: Finish and serve

Discard any unopened shellfish. Garnish with chopped parsley and serve with lemon wedges and toasted bread.

Find it online: https://inagartencooks.com/ina-garten-cioppino/