Cioppino with Gremolata

Name: Cioppino with Gremolata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and deveined; 1 lb mussels, cleaned; 1 lb clams, scrubbed; 1 lb white fish (e.g., cod or halibut), cut into chunks; 2 tablespoons olive oil; 1 onion, chopped; 4 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1 cup fish stock or clam juice; 1/2 cup dry white wine; 1 teaspoon red pepper flakes; Salt and pepper to taste; Fresh parsley, chopped (for garnish); 1/2 cup fresh parsley, finely chopped; 1 tablespoon lemon zest; 2 cloves garlic, minced

Highlighted under: Global Dish Recipes

A delightful seafood stew bursting with flavors, topped with a fresh and zesty gremolata.

Created by

Emily

Last updated on 2025-12-06T17:17:11.471Z

Cioppino is a classic Italian-American seafood stew that originated in San Francisco. This hearty dish combines a variety of fresh seafood with a rich tomato-based broth, making it perfect for any seafood lover. The addition of a vibrant gremolata adds a fresh twist, elevating the dish with its zesty flavors.

        Why You'll Love This Cioppino
        Hearty and comforting, perfect for chilly evenings
Fresh seafood flavors that transport you to the coast
Zesty gremolata adds a delightful brightness

      

A Comforting Seafood Delight

Cioppino is more than just a seafood stew; it’s a warm embrace on a chilly evening. This Italian-American dish is steeped in history, originating from the San Francisco fishing community. The combination of fresh seafood simmered in a rich, savory broth creates a truly comforting meal that brings families together around the dinner table.

Each bowl of cioppino is a testament to the flavors of the sea. With shrimp, mussels, clams, and white fish, every bite offers a delightful mix of textures and tastes. The seafood is infused with the aromatic base of sautéed onions and garlic, creating an inviting aroma that fills your kitchen and beckons loved ones to gather.

The Magic of Gremolata

What sets this cioppino apart is the zesty gremolata that tops it off. This fresh condiment, traditionally made with parsley, garlic, and lemon zest, adds a burst of brightness to the rich stew. The combination of flavors not only elevates the dish but also enhances the seafood, making each bite a flavor explosion.

Gremolata is incredibly versatile and can be used in various dishes, from grilled meats to roasted vegetables. In this recipe, it serves as the perfect finishing touch, bringing freshness that balances the hearty stew. Plus, it’s quick to prepare, making it an effortless addition to your cooking repertoire.

Serving Suggestions

Cioppino is traditionally served with crusty bread, perfect for soaking up the flavorful broth. A side of garlic bread or a simple green salad can complement the meal beautifully, enhancing the dining experience. Consider pairing this hearty stew with a chilled glass of dry white wine to further elevate the flavors.

For a complete meal, you might want to offer a light appetizer beforehand, such as bruschetta or a seafood platter. These options not only whet the appetite but also keep the seafood theme consistent throughout the meal, making it a delightful experience for guests.

Ingredients

Seafood Base

1 lb shrimp, peeled and deveined
1 lb mussels, cleaned
1 lb clams, scrubbed
1 lb white fish (e.g., cod or halibut), cut into chunks

Stew Ingredients

2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup fish stock or clam juice
1/2 cup dry white wine
1 teaspoon red pepper flakes
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Gremolata

1/2 cup fresh parsley, finely chopped
1 tablespoon lemon zest
2 cloves garlic, minced

Combine all ingredients in a large pot for a delicious meal.

Instructions

Prepare the Gremolata

In a small bowl, mix together the parsley, lemon zest, and minced garlic. Set aside.

Cook the Base

In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.

Build the Stew

Add the crushed tomatoes, fish stock, white wine, and red pepper flakes to the pot. Season with salt and pepper. Bring to a simmer and cook for 10 minutes.

Add Seafood

Add the shrimp, mussels, clams, and fish to the pot. Cover and cook for about 10-15 minutes, or until the seafood is cooked through and the mussels and clams have opened.

Serve

Garnish the stew with the gremolata and fresh parsley. Serve hot with crusty bread for dipping.

Enjoy your homemade Cioppino!

Storage Tips

If you have leftovers, cioppino can be stored in an airtight container in the refrigerator for up to 2 days. The flavors often intensify as it sits, making it even tastier the next day. When reheating, do so gently on the stovetop to avoid overcooking the seafood.

If you want to freeze cioppino, it's best to do so before adding the seafood. Prepare the broth and vegetables, then freeze in portions. When you're ready to enjoy, thaw and add your seafood for a freshly cooked meal.

Variations to Try

Feel free to customize this cioppino recipe according to your taste preferences. You can add other seafood such as scallops, squid, or even lobster for a luxurious twist. Additionally, if you prefer a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the broth.

For a non-seafood version, try using hearty vegetables like zucchini, bell peppers, and mushrooms. Create a vegetable broth base and add a mix of legumes for protein. This way, you can enjoy the same comforting flavors while accommodating dietary preferences.

Questions About Recipes

→ Can I use frozen seafood for this recipe?

Yes, but fresh seafood will yield better texture and flavor.

→ What type of bread is best to serve with Cioppino?

Crusty sourdough or a French baguette is perfect for dipping.

→ How can I make this dish spicier?

Increase the amount of red pepper flakes or add some diced jalapeños.

→ Can I make Cioppino ahead of time?

While it’s best served fresh, you can prepare the base ahead of time and add the seafood just before serving.