Cioppino with Gremolata

Name: Cioppino with Gremolata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 bell pepper, chopped; 1 can (28 oz) crushed tomatoes; 2 cups seafood stock; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Salt and pepper to taste; 1 pound mussels, cleaned; 1 pound shrimp, peeled and deveined; 1 pound white fish (like cod or halibut), cut into chunks; 1/2 cup fresh parsley, chopped; 1/2 cup fresh parsley, chopped; 1 tablespoon lemon zest; 1 clove garlic, minced

Highlighted under: Global Dish Recipes

This delightful Cioppino with Gremolata is a classic Italian-American seafood stew that embodies the flavors of the sea, topped with a vibrant and zesty herbal condiment.

Created by

Emily

Last updated on 2025-12-06T17:23:53.529Z

Cioppino is a traditional seafood stew that originated in San Francisco, inspired by the fishermen who would cook their catch in a tomato-based broth. This version is elevated with a fresh gremolata that adds a burst of flavor, making it a perfect dish for special occasions or a cozy dinner at home.

        Why You'll Love This Recipe
        Robust flavors from a variety of fresh seafood
A refreshing twist with zesty gremolata
Perfect for sharing with family and friends

      

A Rich Culinary Tradition

Cioppino has its roots in the Italian-American communities of San Francisco, where fishermen would prepare this hearty stew using the day's catch. The combination of fresh seafood and aromatic ingredients creates a dish that not only satisfies the palate but also tells a story of tradition and community. Each bowl of Cioppino is a celebration of the ocean's bounty, making it a favorite among seafood lovers.

The stew's versatility allows for a range of seafood options, from shellfish to flaky white fish, making it easy to adapt based on what's available or your personal preferences. This adaptability is part of what makes Cioppino a beloved dish across various households, as families can create their own unique versions while still honoring the classic essence of the recipe.

The Brightness of Gremolata

Gremolata is a traditional Italian condiment that adds a fresh, zesty brightness to dishes, and in this Cioppino, it serves as the perfect finishing touch. Composed of parsley, lemon zest, and garlic, gremolata complements the rich flavors of the seafood stew beautifully. Its vibrant colors and aromatic qualities elevate the dish, enhancing both its presentation and taste.

Adding gremolata just before serving not only introduces a burst of flavor but also infuses the stew with a refreshing contrast to the warm, hearty broth. This simple yet impactful addition showcases how a few quality ingredients can transform a dish, highlighting the importance of fresh herbs in Italian cuisine.

Serving and Pairing Suggestions

Cioppino is best served hot, and it makes for an impressive centerpiece for gatherings. Pair this flavorful stew with crusty sourdough bread to soak up the delicious broth, ensuring that none of the savory goodness goes to waste. A light salad with a citrus vinaigrette can also complement the richness of the dish, balancing the meal perfectly.

For beverage pairings, consider a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, which can enhance the flavors of the seafood. If you prefer beer, a light lager or wheat beer can also work well, providing a refreshing contrast to the hearty stew. This dish is perfect for sharing, making it an excellent choice for family dinners or celebrations with friends.

Ingredients

For the Cioppino

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1 can (28 oz) crushed tomatoes
2 cups seafood stock
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt and pepper to taste
1 pound mussels, cleaned
1 pound shrimp, peeled and deveined
1 pound white fish (like cod or halibut), cut into chunks
1/2 cup fresh parsley, chopped

For the Gremolata

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

Mix well and let the flavors meld while you prepare the gremolata.

Instructions

Prepare the Cioppino

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper; sauté until softened.

Stir in the crushed tomatoes, seafood stock, oregano, red pepper flakes, salt, and pepper. Bring to a simmer.

Add the mussels, shrimp, and white fish to the pot. Cook until the seafood is cooked through, about 5-7 minutes.

Stir in the parsley just before serving.

Make the Gremolata

In a small bowl, combine the parsley, lemon zest, and minced garlic. Mix well.

Serve the cioppino hot, topped with a generous spoonful of gremolata for added freshness.

Tips for Perfect Cioppino

To achieve the best flavor in your Cioppino, use the freshest seafood available. Visit your local fish market and ask about the catch of the day. The quality of your ingredients will significantly influence the final dish, so don’t hesitate to invest in fresh, sustainable options.

You can also customize the spices to suit your taste. If you prefer a spicier stew, consider adding more red pepper flakes or even a dash of hot sauce. Conversely, if you're looking for a milder flavor, you can reduce the amount of spice or focus on the aromatic herbs like oregano and parsley.

Storage and Reheating

Leftover Cioppino can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally to ensure even heating. Be cautious not to overcook the seafood during reheating, as it can become tough and rubbery.

If you have a large batch, consider freezing individual portions. Cioppino can be frozen for up to three months. When you're ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat as described. This makes it easy to enjoy a comforting bowl of seafood stew whenever the craving strikes!

Questions About Recipes

→ Can I use frozen seafood for this recipe?

Yes, frozen seafood works well. Just ensure to thaw it completely before adding it to the stew.

→ What can I substitute for the seafood stock?

You can use vegetable stock or chicken broth as a substitute, although it will slightly alter the flavor.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.

→ Can I make this dish in advance?

Yes, you can prepare the cioppino a few hours in advance and reheat it before serving. However, it's best to make the gremolata fresh.