Cioppino is my boyfriend’s favorite and this recipe makes him think I have special culinary powers! I used shrimp and grouper, and would use less sugar next time. Any suggestions for alternatives or is it just a must? We love it so much that I started searching for a good recipe and finally decided to try your recipe after going through the reviews. Thank you for sharing This is definitely going in our book of delicious recipes!!! The secret to this recipe? I’m from San Francisco, and we made this all the time from fish & shellfish that we purchased at Fisherman’s Wharf. 1 ⁄ 4 cup extra-virgin olive oil ; 1 tbsp. He loved the stew that I made using this recipe. The recipe, as with all of Jenn’s recipes, was very well-written and easy to follow. Hi Elise, I’m so sorry I think I’m probably too late to reply, but I would give the fish 5 to 10 minutes, depending on how thick, and I would cover the pot. Just wondering…I’ve seen many recipes for cioppino that called for fennel. Hi Jen, We love your recipes. Highly recommend this dish, I followed the directions exactly as written. Thank you!! How long should I cook the lobster, so that it doesn’t over or get rubbery? We all truly enjoyed it. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish. I frequently use 1/2 of a 28-oz can of tomatoes for other recipes, and freeze the left over portion. And what quantity? My husband suggested we make it as a pasta dish. Cover; let stand 15 minutes. Do you think this would be too much? (No need to defrost first.). The shellfish would need 2 to 4 minutes. Hi Iman, Yes, the wine does add depth of flavor and acidity – you might try adding a little lemon juice to taste at the end to brighten it up. Sure, Loren, I think that should work. I was thinking that making a broth from shrimp shells, might work, but was concerned that it might not be strong enough. Nestle fish into tomato mixture; top with mussels. The contrasting texture … I will be making this again and again. Great recipe, Jenn! Hi Eileen, I’d cook the lobster first and add it towards the end to give it just enough time to warm through. Thank you so much for your response! I “winged” the timing, monitoring the process very carefully, and found that the firm -fleshed dish did indeed take about 6 minutes, but the shellfish actually took closer to 10(?!) (I don’t consume alcohol). And it’s fine to use red wine instead of white. Thanks, Jenn! Have already made the broth in preparation for a Valentine’s dinner for my parents tomorrow night. The beauty of soups and stews to me is the one pot method! Any suggestions on how this could be lessened without losing flavor? Thanks! Also, the leftovers next day were actually even better, the fish more infused with flavor and tender, and the broth a little creamier! I might make it with just clams next time for simplicity’s sake. I am worried it might be too “fishy” for him? Wonderful recipe. A slow cooker can can take your comfort food to the next level. Jenn I made seafood stock during the summer with left over shells etc. I paired with your Focaccia Bread and Caesar salad – both also easy and huge hits! Love them all! I made this for the first time this past Good Friday for dinner, I followed the recipe exactly. Add the clams and bring the stew back to a simmer. I’m interested in trying to seek in out in my area of WA state. Please LMK how it turns out! Cover and keep warm until ready to serve. About 30 minutes before serving, add your seafood. Thanks so much Jen Segal. Hey Jenn, the stores around me are all out of fresh thyme. I think 4 out of 5 recipes I use every week are off of here! Good morning. Cover, increase heat to high, and cook until clams open, 5 to 7 minutes. Divide the warm fish into serving bowls. I followed the recipe except for omitting the clams and mussels as I do not have experience cooking them. Cover and cook for about 6 minutes, until the clams have mostly opened. (I hate to throw those shells out!) Could we make the broth ahead (with wine) and freeze it, then add butter and seafood as we simmer it? So glad you’re enjoying the recipes! This dish was our special Christmas Eve dinner in 2018. In a large soup pot, heat the olive oil. ? Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Have to buy fresh clams–you absolutely need fresh clams! We have made this at least 6 times and love it. Hi Adele, I think making a broth with shrimp shells will definitely work — and it will be more economical to boot. Gary/Sarasota Fl. We like it with a fresh baguette, but have freshly made garlic-herb butter for our guests, and they can toast it on the grill in no time. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes. Love the whole thing, the broth is exceptional. Pls help!!! Stir in white wine. lIf I added some chopped fennel to this recipe would it enhance the flavor more? Cover pot and cook until clams open, 3 to 4 minutes. My favorite go-to comfort food is always soup. Jane. Hi Margarita, I suspect you could get away with replacing the clam juice with vegetable broth. Get full Fisherman's Seafood Stew Recipe ingredients, how-to directions, calories and nutrition review. Sure, I think you could get away with dried thyme here and I’d recommend about 1 teaspoon. Hope you enjoy it, and please come back and let me know how it turns out. And I think it would be fine to use cooked lobster in the crab cake recipe; you just want to make sure that the pieces are about the same size as lump crab meat so that the cakes will hold together. Hi Lisa, glad you like the recipes! I added a leek as well. I really appreciate your advice and all the recipes you share with us on your site and in your book. Most of the time, we make it from whatever firm white-fleshed fish is available at a good price, shrimp which is always on-hand in the freezer. But we’ve since retired to France, and can’t find it anywhere. Thanks so much for making our NYE dinner special; I hope you and your family have a great New Year!! Hi Jen. Boil until the wine is reduced by about half, 3 to 4 minutes. Add the wine and scrape up the brown bits with a wooden spoon. I added scallops which I poached in cold milk and before serving added chunks of cooked lobster. Question…the clams were out keast favorite..a tad rubbery I’m assuming from over cooking. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes. If I wanted to add a lobster tail or scallops or calamari to this, how should I do it? The only modification I made was to add a half of a vidalia onion, which I sauteed with the shallots. The family is so impressed. You are right in saying some other seafood makes a great addition, I added mussels and King Crab. The sodium content per serving is quite high. Perfect Timing! Fabulous! Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Or if you want to par-bake the lobster and add for the last few minutes of cooking, that’s fine too…but I prefer to cook them separately b/c I have more control – especially with seafood that can get rubbery (like the ones you mention). Thanks, Jenn, for another great recipe. Thanks for any suggestions! Thanks! What would you suggest as an alternative? I have made it at least five times and used both cod and halibut with wonderful results. But I have a question. Loved this recipe-it was so easy, and is very tasty! Sure, I think it would be fine to prepare the broth and freeze it. . They loved every last bite! Hi Jenn, I would like to make this dish tonite, with cod, halibut, shrimp and scallops, ( no clams ), and simmering the fish in the broth, not first baking in the oven. Glad you enjoyed! Add the wine and simmer until slightly reduced, 3 to 5 minutes. Also, have you ever tried adding a splash of Pernod in your Cioppino? Ingredients. Will definitely make this again! Made this for the first time for guests. I liked having the fennel’s texture mixed up in there. I loved this dish and plan to make it better the second time…whoops. I look forward to using this base with other fish combinations! Today I’m making your double chocolate biscottis which I make regularly. Remove mussels with a slotted spoon and place in a large bowl. But the next time I will add them to the cod, salmon, and shrimp. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. thank you. A real hit! Line a baking sheet with aluminum foil and set aside. Again….A Fabulous recipe….Thanks Jen! Will prepare this for my husband and I tonight for NYE! I could live on this broth. I made it for my husband’s birthday as this is something that he will order when we go out on occasion. Do you think adding them to the shellfish additions last would fix that? It was delicious! Provincetown Seafood … I don’t drink (or cook with!) xx. My husband doesn’t care for clams so I used cod instead but otherwise made exactly as written. Hope that helps! Can I use mussels in place of the clams and follow the same directions? Preparation. I would have used crab as well but there wasn’t any available. Nice job! Cioppino seafood stew is a traditional Italian-American “fishermen’s stew” that is native to San Francisco. Easy to follow and easy to switch up with different seafood! We thickened the sauce by adding half a can of tomato paste. Our 22 Best Crock Pot and Slow-Cooker Recipes. I’m so in love. Totally fine to leave it out, Abbey — it just rounds out the broth. I tweaked the recipe with more garlic. This soup always turns out great & is a guest favorite. Hi Carol, There are a few ways to reduce the sodium. when to add any of those? And you could replace the clam juice with low-sodium fish stock. The results were great! We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme, firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces, extra large raw shrimp, peeled and deveined, Fresh chopped Italian parsley, for garnish (optional), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom. 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