Pacific Coast Cioppino

Name: Pacific Coast Cioppino
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 4 garlic cloves, minced; 1 fennel bulb, thinly sliced; 1 red bell pepper, chopped; 1/2 tsp red pepper flakes; 2 cups white wine; 1 can (28 oz) crushed tomatoes; 2 cups fish stock; 1 bay leaf; 1 lb mussels, scrubbed and debearded; 1 lb clams, scrubbed; 1 lb shrimp, peeled and deveined; 1 lb firm white fish fillets (such as halibut or cod), cut into chunks; 1/4 cup chopped fresh parsley; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 6

★★★★★

Be the First to Review!

If you're a fan of rich and comforting seafood dishes, Pacific Coast Cioppino is a must-try. This hearty seafood stew is packed with fresh ingredients and flavors that will transport you straight to the coast, all from the comfort of your kitchen.

Save Print Jump to Recipe

Ingredients for Pacific Coast Cioppino

Olive oil is the base for sautéing the vegetables, adding a subtle richness. Onion and garlic provide a flavorful foundation, while fennel adds a hint of anise that brightens up the stew. Red bell pepper introduces a sweet, earthy taste. A pinch of red pepper flakes gives just enough heat to warm your palate. White wine helps deglaze the pot and complements the seafood with its acidity. Crushed tomatoes and fish stock form a robust base, enriched with a bay leaf for aromatic depth. Mussels and clams contribute their briny, ocean flavors, while shrimp and firm white fish fillets like halibut or cod provide meaty texture. Finally, parsley is sprinkled in for freshness, with salt and pepper adjusting the seasoning to perfection.

Tips & Tricks

Be sure to scrub and debeard the mussels and clams to avoid any unwanted grit in your stew.
Use a fish stock made from scratch or a high-quality store-bought one for the best flavor.
Feel free to adjust the level of red pepper flakes to suit your heat preference.

Serving Suggestions

This cioppino is best served with a side of crusty sourdough bread — perfect for soaking up all that delicious broth. A simple green salad with a light vinaigrette can complement the rich flavors and add a fresh crunch to your meal.

Frequently Asked Questions

Can I prepare this dish in advance?: Yes, you can make the base and add the seafood just before serving to ensure it remains tender and fresh.
What other seafood can I use?: Feel free to include squid, crab, or scallops for additional variety and flavor.
Is there a wine substitute?: If you prefer not to use wine, try substituting with an equal amount of additional fish stock and a splash of lemon juice for acidity.

Pacific Coast Cioppino Recipe Walkthrough

Start by heating up the olive oil in a large pot over medium heat. Toss in the onion and garlic, sautéing until they’re soft and fragrant. Next, add the fennel, red bell pepper, and red pepper flakes. Stir everything together and let the vegetables soften.

Pour in the white wine, bringing it to a boil. Let it simmer until it reduces by half, which takes about five minutes. This step is crucial for intensifying the flavors. Then, add the crushed tomatoes, fish stock, and bay leaf. Allow the mixture to simmer for 30 minutes so the flavors meld together beautifully.

With your base ready, it's time to add the mussels and clams. Cover the pot and cook until the shells open up, usually around 5 minutes. Discard any that don't open. Now, gently add the shrimp and fish chunks. Cook until the shrimp turn pink and the fish is opaque and cooked through.

Finish with a generous stir of parsley for freshness, and season with salt and pepper to taste. Serve hot, and enjoy the delightful medley of seafood flavors.

Why You'll Love This Recipe

Combines a variety of fresh seafood for a rich, oceanic flavor.
Perfect for a cozy dinner or entertaining guests with its impressive presentation.
Easy to customize with your favorite seafood or what’s freshest at the market.
Simple, one-pot meal that makes cleanup a breeze.

Ingredients

2 tbsp olive oil

1 onion, finely chopped

4 garlic cloves, minced

1 fennel bulb, thinly sliced

1 red bell pepper, chopped

1/2 tsp red pepper flakes

2 cups white wine

1 can (28 oz) crushed tomatoes

2 cups fish stock

1 bay leaf

1 lb mussels, scrubbed and debearded

1 lb clams, scrubbed

1 lb shrimp, peeled and deveined

1 lb firm white fish fillets (such as halibut or cod), cut into chunks

1/4 cup chopped fresh parsley

Salt and pepper to taste

Step-by-step Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.

Step 2: Stir in fennel, red bell pepper, and red pepper flakes. Cook until vegetables are soft.

Step 3: Pour in white wine and bring to a boil. Simmer until reduced by half.

Step 4: Add crushed tomatoes, fish stock, and bay leaf. Simmer for 30 minutes.

Step 5: Add mussels and clams, cover, and cook until they open. Discard any that do not open.

Step 6: Add shrimp and fish, cook until shrimp are pink and fish is cooked through.

Step 7: Stir in parsley, season with salt and pepper, and serve hot.

Save Print

Ratings and Comments

Thank you for your rating!