Cioppino originated in San Francisco and is usually made from a mixture of the day’s catch, which can be any combination of crab, clams, shrimp, scallops, squid mussels and fish. The seafood is then combined with wine in a tomato based sauce, and served with toasted bread for soaking up the rich, delicious broth.I used a Portuguese white wine and added some Portuguese dry-cured sausage to our cioppino and we enjoyed it very much. While I used haddock, you can use any hearty fish you enjoy. This dish comes together very quickly so it can easily be used for a weeknight meal yet is still elegant enough to be used for intimate social gatherings and date-night dinners. Enjoy!
Interested in some other Seafood Recipes? Check these out:
Portuguese Cioppino
Ingredients
- 2 Tbsp Olive Oil
- 3 tsp garlic , minced
- 1 small Chourico , diced
- 1 green pepper diced
- 1 qt tomatoes , diced
- 6 oz Tomato Paste
- 2 cups of Portuguese White Wine- like Vinho Verde (young wine)
- 1 Lb of mussels , cleaned, scrubbed and beards removed
- 1 Lb of shrimp , shelled and deveined
- 1 Lb haddock , cut into 4 portions
- 2 tbsp fresh parsley , roughly chopped
- Sea salt and fresh ground pepper
Instructions
- Into a dutch oven or heavy bottomed deep skillet, add olive oil, minced garlic, chourico, diced green pepper and tomatoes and simmer until slightly browned; about 2 minutes.
- Add tomato paste and wine and stir over medium heat until the sauce is blended well, about 3 minutes.
- Add fish fillets. mussels and shrimp and cover pot and cook on medium for 10 minutes.
- Discard any unopened mussels.
- Sprinkle with parsley and salt and pepper.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
So flavorful. Thanks for sharing.
Thanks Keri! So glad you enjoyed it
Thanks to the wonderful recipe
This was so tasty and I was amazed at the full-bodied flavor in such a short time.
Such a richness and depth of flavor this was amazing
Fresh seafood is the best. This sounds like it has a nice depth of flavor. I can’t wait to try it.
Hi Sheri, I do hope you like it. If you make it, be sure to stop back by and let me know your experience with it.
This sounds so rich and full of flavor. I have never had a Portuguese wine so I can’t wait to try that out, too.
I hope you enjoy it. The broth has a deep richness in a relatively short amount of time. Come back by and let me know how you liked it. :)
why are they even there – they’re not english.
I’m not quite sure what you mean.
sounds good
thank you
The depth of flavors sound amazing.
Thanks, Jean. Let me know if you try it out.