Cioppino is a traditional Italian-American seafood stew that is full of flavor, made with an assortment of fresh seafood, typically including mussels, shrimp, various fish (such as halibut or cod), and sometimes other seafood like crab or clams. The stew is cooked in a rich tomato-based broth, often with onions, garlic, and herbs. The broth is made with tomatoes, red wine, and fish or vegetable stock, which creates a robust and savory base for the seafood. Cioppino is known for its vibrant flavors and the combination of tender seafood, served in a bowl with the broth. It is often enjoyed with crusty bread on the side for dipping into the flavorful liquid.

Cioppino Tombo

1 pound mussels, cleaned and debearded
½ pound shrimp, peeled and deveined
½ pound halibut fillets, cut into bite-sized pieces
4 medium-sized potatoes, peeled and diced
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1 cup vegetable broth
½ cup red wine
2 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Crusty bread (for serving)

In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and minced garlic, then sauté until the onion becomes translucent. Stir in the tomato paste, dried oregano, dried thyme, and red pepper flakes (if using). Cook for a minute to allow the flavors to meld together. Add the diced tomatoes (with their juices), vegetable broth, and red wine to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.

Add the diced potatoes to the pot and cook for another 10 minutes or until the potatoes are almost tender. Gently stir in the mussels, shrimp, and halibut, ensuring they are well-coated with the broth. Cover the pot and cook for about 5 to 7 minutes, or until the seafood is cooked through and the mussels have opened. Discard any unopened mussels.

Season with salt and pepper to taste. Taste the broth and adjust the seasoning if needed.

Ladle the cioppino into bowls, making sure to distribute the seafood, potatoes, and broth evenly. Sprinkle chopped fresh parsley over the top for garnish. Serve the cioppino hot with crusty bread on the side for dipping into the flavorful broth.