Cioppino Seafood Stew With Gremolata Toasts

This Cioppino Seafood Stew is a rich and flavorful dish that will transport you to the Italian coast with every bite. Packed with a variety of fresh seafood and complemented by a tangy gremolata toast, it’s the perfect comforting meal for any seafood lover. The zesty lemon and fragrant herbs add a refreshing twist to this hearty stew, making it a must-try for cozy dinners at home.

Full Recipe:

Ingredients:

• • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 small carrot, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 1 1/2 cups dry white wine
  • 1 (28-ounce) can crushed tomatoes
  • 1 1/2 cups seafood stock
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1/2 pound large shrimp, peeled and deveined
  • 1/2 pound firm white fish fillets, such as cod or halibut, cut into chunks
  • 1/2 pound mussels, cleaned
  • 1/2 pound clams, scrubbed
  • 1/2 pound squid, sliced into rings
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • Gremolata toasts:
    • 4 slices of baguette, toasted
    • 2 tablespoons olive oil
    • 1 tablespoon lemon zest
    • 1 tablespoon fresh parsley, chopped

Instructions:

1. 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrot, and sauté until softened, about 5 minutes.
   2. Add garlic and red pepper flakes, and cook for 1 more minute until fragrant.
   3. Pour in white wine and cook for 2 minutes to reduce slightly. Stir in the crushed tomatoes, seafood stock, bay leaf, thyme, and oregano. Bring to a simmer.
   4. Season with salt and pepper. Let the broth simmer uncovered for 20-25 minutes, allowing the flavors to meld.
   5. Add the shrimp, white fish, mussels, clams, and squid to the pot. Cover and cook for about 5-7 minutes, until the seafood is cooked through and the shells have opened.
   6. While the stew is cooking, prepare the gremolata toasts. Drizzle toasted baguette slices with olive oil, and top with lemon zest and parsley.
   7. Once the seafood is cooked, discard the bay leaf and adjust seasoning with salt and pepper to taste.
   8. Ladle the stew into bowls, garnish with gremolata toasts, parsley, and a drizzle of lemon juice and zest.

History and Origin of Cioppino

Cioppino is a flavorful Italian-American seafood stew that originated in San Francisco in the late 19th century. The dish was created by Italian fishermen who would combine the day’s catch into a hearty stew, which was often cooked in a tomato-based broth. Its name, cioppino, is derived from the Italian word cioppare, meaning “to chop” or “to cut,” referencing how the seafood was chopped and combined in the stew.

Although it’s rooted in Italian culinary traditions, Cioppino has evolved into a beloved dish throughout the United States, especially along the West Coast. While the traditional recipe calls for fish and shellfish, variations exist, allowing cooks to include whatever fresh seafood is available.

How to Make Cioppino Seafood Stew with Gremolata Toasts

This recipe brings a modern twist to the classic cioppino by adding a vibrant gremolata topping on toasted baguette slices. The gremolata—made from lemon zest, parsley, and garlic—adds a fresh, zesty contrast to the rich, savory flavors of the seafood stew.

The Stew: The base of the stew is a rich and flavorful tomato broth, made with white wine, seafood stock, and aromatic vegetables like onions, carrots, and celery. The dish gets its signature boldness from garlic, red pepper flakes, and a blend of dried herbs such as thyme and oregano. It’s then filled with a variety of fresh seafood—shrimp, cod, mussels, clams, and squid—making it a true feast for seafood lovers. The addition of fresh parsley and lemon juice at the end brightens up the dish, cutting through the richness and adding a refreshing note.

The Gremolata Toasts: To balance the flavors of the stew, you’ll serve it with crispy baguette slices topped with a zesty gremolata. This fresh topping is made by combining lemon zest, garlic, and parsley, and it adds a delightful crunch and burst of citrus to each bite.

Why You’ll Love This Recipe

• Fresh and Flavorful: The combination of fresh seafood, aromatic herbs, and tangy lemon makes every bite of this stew a burst of flavor.
• Easy to Prepare: Despite its sophisticated taste, this recipe comes together fairly quickly, especially when you use pre-cleaned seafood.
• Perfect for Special Occasions: This dish feels indulgent and fancy, making it perfect for a dinner party, holiday meal, or date night.

Nutritional Information

This seafood stew is not only delicious but also packed with nutrients. It’s an excellent source of protein from the variety of seafood, and the broth is rich in vitamins and antioxidants from the tomatoes, garlic, and herbs. The dish is low in carbohydrates and can be a great option for those following a gluten-free or low-carb diet (just be sure to skip the bread or use gluten-free baguette for the toasts).

Tips for Perfecting Cioppino Seafood Stew

1. Seafood Selection: The beauty of cioppino lies in its flexibility. You can use whatever seafood is available or to your taste. Common choices include shrimp, mussels, clams, squid, and firm fish like cod, halibut, or snapper. For a more decadent version, add scallops or lobster tail.
2. Fresh Ingredients: For the most flavorful stew, use the freshest seafood possible. Fresh, in-season vegetables like ripe tomatoes and herbs also elevate the taste. If you can find fresh seafood stock, it’s ideal, but a good-quality store-bought stock will also do the job.
3. Gremolata: The gremolata is a key element that adds brightness to the dish. Prepare it just before serving to maintain its freshness. Feel free to experiment with adding a little bit of parmesan or even toasted pine nuts to the gremolata for extra texture and flavor.
4. Wine Pairing: Since cioppino is a wine-based stew, pairing it with a crisp, dry white wine, such as Sauvignon Blanc or Chardonnay, will enhance the dish’s flavors. A glass of the same wine used in the recipe would complement the meal perfectly.

Serving Suggestions

Cioppino is traditionally served with crusty bread or toasted baguette slices, which are perfect for soaking up the rich, tomato-based broth. Adding the gremolata toasts gives it an extra layer of flavor and a bit of crunch that contrasts nicely with the soft, tender seafood. If you’re looking for side dishes, consider a light green salad with a lemony vinaigrette or roasted vegetables to balance out the richness of the stew.

Make Ahead & Storage Tips

Cioppino is an excellent dish for making ahead. The stew can be prepared up to 2 days in advance, as the flavors deepen and meld over time. Store the broth and seafood separately to ensure the seafood stays fresh. When reheating, do so gently to prevent overcooking the seafood.

For long-term storage, you can freeze the broth (without seafood) for up to 3 months. When you’re ready to serve, reheat the broth and add the seafood for a fresh meal.

Conclusion

Cioppino Seafood Stew with Gremolata Toasts is a flavorful, hearty dish that combines fresh seafood, aromatic herbs, and a zesty gremolata topping. Whether you’re making it for a family dinner or special occasion, this dish is sure to impress with its balance of rich flavors and freshness.

With its roots in San Francisco, cioppino is a versatile recipe that allows for different seafood variations. Paired with a crisp white wine and crusty bread, it makes for a complete and satisfying meal. Try it today and enjoy a comforting, elegant seafood feast!