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 originated in San Francisco and is usually made from a mixture of the day’s catch, which can be any combination of seafood.
- 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
- 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.
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