Cioppino, Italian Seafood Stew
My take on this classic Italian stew! I was challenged by Jeff Maakes to create a dish featuring…SQUID! Be sure to check out their site for their 3-Cup Calamari Pasta 🤤. I love squid. I love it fried, grilled, poached, you name it; however, not everyone shares this same sentiment, but I guess we’ll love them anyway. So I wanted to do something that can highlight it and also substitute it if squid is not your thing.
This stew is perfect for using up any frozen fish scraps that you have. Ps – certain frozen fishies are so OK: shrimp, calamari rings, octopus, and skinless filets of just about anything; just add them together and try to equal 3ish pounds like the recipe calls for! After all, isn’t that what stew’s all about? Whatever’s on-hand!
Cioppino Recipe
Ingredients
- 1 large shallot, minced
- 1 bulb fennel, sliced paper thin (reserve fronds for garnish)
- ½ tsp red pepper flakes
- 2 Tbsp garlic, minced (about 3 large cloves)
- 3 Tbsp tomato paste
- 1¾ cups dry white wine
- 4 cups seafood stock
- 1 – 28 oz can whole, peeled tomatoes + juices
- ¼ cup capers, drained and rinsed
- 1 tsp lemon zest
- 1 – 15 oz can great northern beans + juices, DO NOT DRAIN OR RINSE!
- 1 pound mussels, cleaned and bearded
- 1 pound squid/calamari rings
- 1 pound shrimp, peeled and veined
- fresh basil, thinly sliced, for garnish
- olive oil
- kosher salt
- black pepper
Instructions
- In a 6 qt or larger pot over medium heat, sauté shallot, fennel, and red pepper flakes in a nice splash of olive oil. Season with a fat pinch of salt and some black pepper. Cook for 10 minutes.
- Add garlic to pot and cook another 2 minutes. Then add tomato paste and cook an additional 2 minutes.
- Pour in wine and stock. Add tomatoes one by one, breaking them apart with your hands. Careful, they're squirters! Pour in remaining juice from tomato can. Throw in capers and lemon zest.
- Cover and raise heat to bring to a boil, then immediately reduce to a simmer, cover, and let flavors make out for 30 minutes.
- When 30 minutes are up, pour in beans with their juices. Bring back to a simmer.
- Add mussels and cover. Cook just until mussels have opened.
- Add calamari and shrimp and simmer gently until shrimp are just cooked through, about 5 minutes. Give it a nice stir and season to taste with salt and pepper.
- Ladle cioppino into bowls and garnish with fresh basil and fennel fronds. Serve with crusty bread (I like to heat mine in the oven until toasted!).
- BUON APPETITO!
EQUIPMENT:
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