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Home >> Recipe >> Main Dishes >> Portuguese Cioppino

Portuguese Cioppino

Updated: July 15, 2018     Ronda Eagle

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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!

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.

 Interested in some other Seafood Recipes? Check these out:

  • Pan Seared Arctic Char with Sweet & Sour Pepper Sauce
  • Poached Cod with Tomatoes and Saffron
  • Cajun-Style Baked Salmon
  • Mussels in White Wine Broth
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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.

Portuguese Cioppino


★★★★★

5 from 4 reviews

  • Author: Ronda Eagle | Kitchen Dreaming
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
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Description

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.


Scale

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

  1. Into a dutch oven (Paid Affiliate Link) or heavy bottomed deep skillet, add olive oil, minced garlic, chourico, diced green pepper and tomatoes and simmer until slightly browned; about 2 minutes.
  2. Add tomato paste and wine and stir over medium heat until the sauce is blended well, about 3 minutes.
  3. Add fish fillets. mussels and shrimp and cover pot and cook on medium for 10 minutes.
  4. Discard any unopened mussels.
  5. Sprinkle with parsley and salt and pepper.

  • Category: Dinner
  • Method: stove top
  • Cuisine: Portuguese

Keywords: how to, seafood, Portuguese Cioppino, recipe, from scratch, homemade, make, cook, mussels, shrimp, haddock, fish

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This post was last updated on July 15th, 2018

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Filed Under: 30-Minute Meals, Main Dishes, Recipe Tagged With: dinner, easy entertaining, Easy Recipes for Beginners, Family-Friendly Recipes, Hispanic, kid-friendly, Portuguese, seafood

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Keri

So flavorful. Thanks for sharing.

★★★★★

Vote Up0Vote Down  Reply
August 30, 2018 12:28 pm
KitchenDreaming

Thanks Keri! So glad you enjoyed it

Vote Up0Vote Down  Reply
September 1, 2018 1:54 pm
Andrea

Thanks to the wonderful recipe

★★★★★

Vote Up0Vote Down  Reply
June 26, 2018 4:06 am
Maura McGuirk

This was so tasty and I was amazed at the full-bodied flavor in such a short time.

★★★★★

Vote Up0Vote Down  Reply
June 22, 2018 4:43 am
ALton

Such a richness and depth of flavor this was amazing

★★★★★

Vote Up0Vote Down  Reply
June 18, 2018 7:25 am
Sheri

Fresh seafood is the best. This sounds like it has a nice depth of flavor. I can’t wait to try it.

Vote Up0Vote Down  Reply
October 17, 2016 8:23 pm
KitchenDreaming

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.

Vote Up0Vote Down  Reply
October 18, 2016 2:05 pm
Deb Smith

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.

Vote Up0Vote Down  Reply
October 16, 2016 6:24 pm
KitchenDreaming

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. :)

Vote Up0Vote Down  Reply
October 17, 2016 5:47 pm
Emmory

why are they even there – they’re not english.

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June 19, 2016 12:36 am
KitchenDreaming

I’m not quite sure what you mean.

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June 27, 2016 9:05 am
Ingry

sounds good

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June 19, 2016 12:20 am
KitchenDreaming

thank you

Vote Up0Vote Down  Reply
June 27, 2016 9:41 am
Jean

The depth of flavors sound amazing.

Vote Up0Vote Down  Reply
June 16, 2016 10:43 am
KitchenDreaming

Thanks, Jean. Let me know if you try it out.

Vote Up0Vote Down  Reply
June 27, 2016 8:17 am

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Ronda Eagle: blogger, recipe developer, and photographer behind the food blogging site Kitchen Dreaming, LLC.

Hi! I'm Ronda, welcome to Kitchen Dreaming. Here you will find easy, family-friendly recipes anyone can make. Along with each recipe you'll find expert tips to help you create them perfectly each and every time. More About Me

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