Cioppino is a delightful Italian-American seafood stew that originated in San Francisco. Here’s a simple recipe for Cioppino with shrimp:
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 lb assorted seafood (such as clams, mussels, squid, and/or white fish fillets)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1 can (28 oz) crushed tomatoes
- 1 cup fish or seafood stock
- 1 cup dry white wine
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Red pepper flakes (optional, for some heat)
- Crusty bread, for serving
Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, bell pepper, carrot, and celery. Cook until vegetables are softened, about 5-7 minutes.
- Stir in crushed tomatoes, fish or seafood stock, and white wine. Bring the mixture to a simmer.
- Add dried oregano, dried basil, salt, pepper, and red pepper flakes (if using). Let the flavors meld together for about 15-20 minutes, stirring occasionally.
- Once the broth is flavorful and aromatic, add in the assorted seafood. Start with the seafood that takes the longest to cook (like clams and mussels), then add in the shrimp and any other seafood you’re using. Cook until all the seafood is cooked through, about 5-7 minutes.
- Taste and adjust seasoning if needed. Stir in chopped parsley.
- Serve the Cioppino hot in bowls, garnished with extra parsley if desired, and accompanied by crusty bread for dipping into the flavorful broth.
Enjoy your homemade Cioppino with shrimp! It’s perfect for a cozy dinner with loved ones.
