Pacific Rim Cioppino

Name: Pacific Rim Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 1 red bell pepper, chopped; 1 tbsp ginger, grated; 1 tsp red curry paste; 1/2 cup white wine; 1 can (14 oz) coconut milk; 2 cups seafood stock; 1 lb mussels, cleaned; 1 lb clams, cleaned; 1/2 lb shrimp, peeled and deveined; 1/2 lb firm white fish, cut into chunks; 2 tbsp fish sauce; 1/4 cup cilantro, chopped; 1 lime, cut into wedges; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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This Pacific Rim Cioppino is a delightful fusion of flavors that will transport you straight to the coasts of Asia and the Pacific. With a fragrant broth and a medley of fresh seafood, it’s perfect for a cozy evening or a special occasion with friends and family.

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Ingredients for Pacific Rim Cioppino

The backbone of this dish is the fragrant blend of olive oil, onion, garlic, red bell pepper, and ginger. These ingredients form the aromatic base, igniting your senses right from the start. Red curry paste adds a touch of heat and depth, making the broth vibrant and exciting. White wine introduces a subtle acidity that balances the creaminess from the coconut milk. The seafood stock enriches the soup with a robust, oceanic depth. For the seafood, mussels, clams, shrimp, and firm white fish like cod or halibut are perfect choices for their varying textures and flavors. Fish sauce adds umami, while cilantro and lime provide a fresh, zesty finish. Season with salt and pepper to taste.

Tips & Tricks

Clean your mussels and clams thoroughly to avoid any grit in the broth.
If you want a spicier kick, increase the red curry paste or add a dash of chili flakes.
Don't skip the lime wedges; they brighten the dish and enhance the flavors.

Serving Suggestions

This cioppino pairs beautifully with a crusty baguette. The bread is perfect for soaking up the rich, flavorful broth. For a complete meal, serve with a side of steamed jasmine rice or a simple green salad dressed with a light vinaigrette.

Frequently Asked Questions

Can I use frozen seafood?: Yes, just make sure it’s fully thawed and drained before adding it to the pot.
What if I don’t have seafood stock?: You can substitute with chicken or vegetable stock, but seafood stock gives the best flavor.
Can I make this dish ahead of time?: It’s best enjoyed fresh, but you can prepare the broth in advance and add the seafood just before serving.

Pacific Rim Cioppino Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once it shimmers, toss in the onion, garlic, red bell pepper, and ginger. Sauté everything until the onion becomes translucent. This will take about 5 minutes, so don't rush it; you want those flavors to meld beautifully.

Next, add the red curry paste. Stir it around for about a minute until its fragrance blooms. It's like unlocking a hidden treasure of aroma!

Pour in the white wine and let it simmer for a couple of minutes. This allows the alcohol to evaporate, leaving behind just its essence. Then, stir in the coconut milk and seafood stock. Bring the mixture to a gentle simmer.

Add the mussels and clams to the pot. Cover and let them cook for about 5 minutes, just until they start to open up. Discard any that refuse to open.

Now, gently place the shrimp and fish chunks into the pot. Cook for another 3 to 4 minutes, until the shrimp turn pink and the fish is opaque. You’ll know it’s ready by the seafood’s tender texture.

Stir in the fish sauce and freshly chopped cilantro. Taste and adjust with salt and pepper to your liking. Remove from heat and serve hot, with lime wedges on the side for an extra burst of citrus.

Why You'll Love This Recipe

Brings the vibrant flavors of the Pacific right to your table.
Easy to make yet impressive enough for guests.
Perfectly balanced with creamy coconut milk and zesty lime.
Flexible: Use whatever seafood you have on hand.

Ingredients

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

1 red bell pepper, chopped

1 tbsp ginger, grated

1 tsp red curry paste

1/2 cup white wine

1 can (14 oz) coconut milk

2 cups seafood stock

1 lb mussels, cleaned

1 lb clams, cleaned

1/2 lb shrimp, peeled and deveined

1/2 lb firm white fish, cut into chunks

2 tbsp fish sauce

1/4 cup cilantro, chopped

1 lime, cut into wedges

Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, red bell pepper, and ginger; sauté until the onion is translucent.

2. Stir in red curry paste and cook for 1 minute until fragrant.

3. Add white wine and simmer for 2 minutes, allowing the alcohol to evaporate.

4. Pour in coconut milk and seafood stock, and bring to a gentle simmer.

5. Add mussels and clams, cover, and cook for 5 minutes until they start to open.

6. Add shrimp and fish, cooking for another 3-4 minutes until the shrimp turn pink and the fish is cooked through.