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
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Category: Dinner -
Cuisine: Hispanic
Print Recipe
Pin RecipeDescription
Portuguese Cioppino originated in San Francisco and is usually made from a mixture of the day’s catch, which can be any combination of seafood.
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 (affiliate link) or heavy bottomed deep skillet, add olive oil, minced garlic, chourico, diced green pepper and tomatoes and simmer until slightly browned.
- Add tomato paste and wine and stir over medium heat until the sauce is blended well
- 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.
Nutrition
- Serving Size: 6 oz
- Calories: 551
- Sugar: 8.9 g
- Sodium: 1176 mg
- Fat: 28.2 g
- Saturated Fat: 8.3 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 21.3 g
- Fiber: 3.7 g
- Protein: 52.9 g
- Cholesterol: 308 mg
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.