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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Prep Time: 5 minutes -
Cook Time: 15 minutes
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Total Time: 20 minutes
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Yield: 4 servings -
Category: Dinner -
Method: stove top -
Cuisine: Portuguese
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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; 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.
Keywords: how to, seafood, Portuguese Cioppino, recipe, from scratch, homemade, make, cook, mussels, shrimp, haddock, fish
Keri says
So flavorful. Thanks for sharing.
★★★★★
KitchenDreaming says
Thanks Keri! So glad you enjoyed it
Andrea says
Thanks to the wonderful recipe
★★★★★
Maura McGuirk says
This was so tasty and I was amazed at the full-bodied flavor in such a short time.
★★★★★
ALton says
Such a richness and depth of flavor this was amazing
★★★★★
Sheri says
Fresh seafood is the best. This sounds like it has a nice depth of flavor. I can’t wait to try it.
KitchenDreaming says
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.
Deb Smith says
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.
KitchenDreaming says
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. 🙂
Emmory says
why are they even there – they’re not english.
KitchenDreaming says
I’m not quite sure what you mean.
Ingry says
sounds good
KitchenDreaming says
thank you
Jean says
The depth of flavors sound amazing.
KitchenDreaming says
Thanks, Jean. Let me know if you try it out.