Cioppino with Gremolata

Name: Cioppino with Gremolata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and deveined; 1 lb mussels, cleaned; 1 lb clams, cleaned; 1 lb white fish fillets, cut into chunks; 2 tbsp olive oil; 1 onion, chopped; 4 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 cups fish stock; 1 cup white wine; 1 tsp red pepper flakes; Salt and pepper to taste; 1/4 cup fresh parsley, chopped; 1 lemon, zested; 2 cloves garlic, minced

Highlighted under: Cross-Cultural Cooking

A delightful seafood stew bursting with flavors of the ocean, topped with a refreshing gremolata.

Created by

Mario

Last updated on 2025-12-06T18:58:53.473Z

Cioppino is a classic Italian-American seafood stew that originated in San Francisco. It combines a variety of fresh seafood with a rich tomato-based broth, making it a favorite among seafood lovers. Our version is topped with a zesty gremolata to elevate the dish and bring freshness to each bite.

        Why You'll Love This Recipe
        A rich and hearty seafood medley
Infused with aromatic herbs and citrus
Perfect for a cozy dinner with loved ones

      

A Flavorful Introduction to Cioppino

Cioppino is a classic Italian-American seafood stew that hails from the coastal cities of San Francisco and its Italian immigrant population. This dish is not only a culinary delight but also a celebration of the ocean's bounty. The combination of fresh seafood simmered in a rich, tomato-based broth creates a comforting meal that warms the soul. Each bite offers a taste of the sea, making it a perfect dish for seafood lovers.

What sets cioppino apart is its versatility. You can customize the selection of seafood based on what’s available or your personal preferences. Whether you prefer succulent shrimp, tender clams, or flaky white fish, this stew allows for creativity in the kitchen. The result is a dish that is both hearty and satisfying, making it an ideal choice for family gatherings or special occasions.

The Art of Gremolata

Topping your cioppino with a homemade gremolata elevates the dish to new heights. Gremolata is a simple yet flavorful mixture of parsley, lemon zest, and garlic that adds a burst of freshness and brightness. This vibrant garnish not only enhances the visual appeal of the dish but also balances the rich flavors of the stew. The citrus notes from the lemon zest cut through the seafood's richness, making each spoonful refreshing.

Making gremolata is incredibly quick and easy, requiring only a few fresh ingredients. It can be prepared in advance and stored in the refrigerator, allowing the flavors to meld beautifully. When serving cioppino, sprinkle the gremolata generously on top just before enjoying. This finishing touch will impress your guests and leave them craving more.

Pairing Suggestions

Ingredients

Seafood

1 lb shrimp, peeled and deveined
1 lb mussels, cleaned
1 lb clams, cleaned
1 lb white fish fillets, cut into chunks

Broth

2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 cups fish stock
1 cup white wine
1 tsp red pepper flakes
Salt and pepper to taste

Gremolata

1/4 cup fresh parsley, chopped
1 lemon, zested
2 cloves garlic, minced

Mix all ingredients in a large bowl and set aside.

Instructions

Prepare the Broth

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft and fragrant.

Add Tomatoes and Wine

Stir in the crushed tomatoes, fish stock, white wine, red pepper flakes, salt, and pepper. Bring the mixture to a simmer.

Cook the Seafood

Add the shrimp, mussels, clams, and fish to the pot. Cover and cook for about 10-15 minutes or until the seafood is cooked through and the mussels and clams have opened.

Make the Gremolata

In a small bowl, combine chopped parsley, lemon zest, and minced garlic. Mix well.

Serve

Ladle the cioppino into bowls and top with the gremolata before serving. Enjoy!

Serve hot with crusty bread.

Storing Leftovers

If you find yourself with leftover cioppino, you're in luck! This dish keeps well in the refrigerator for up to 2-3 days. Just be sure to store it in an airtight container to maintain its freshness. When reheating, do so gently on the stove over low heat to prevent the seafood from becoming tough. A splash of fresh broth or wine can help restore moisture and enhance the flavors as it warms up.

While it's tempting to keep the gremolata mixed in, it's best to store it separately to preserve its bright flavors. Fresh gremolata can be made in just a few minutes, so whip up a new batch when you're ready to enjoy your leftovers, ensuring that each serving is as fresh as the first.

Variations to Try

While the traditional cioppino recipe is beloved, there are numerous variations you can explore. For a spicier kick, consider adding sliced jalapeños or a splash of hot sauce to the broth. Alternatively, you can experiment with different seafood, such as squid or scallops, to create your own signature version of this coastal classic.

If you prefer a creamier texture, you can add a splash of heavy cream or coconut milk toward the end of cooking. This adds richness and a new dimension to the stew. Each variation allows you to tailor the dish to your tastes while still enjoying the comforting essence of cioppino.

Questions About Recipes

→ Can I use frozen seafood?

Yes, frozen seafood can be used. Just make sure to thaw it before adding to the stew.

→ What type of fish is best for cioppino?

Firm white fish like cod or halibut works best, but you can use any seafood you prefer.

→ How can I make this dish gluten-free?

Ensure that your fish stock and any other packaged ingredients are labeled gluten-free.

→ Can I prepare this dish in advance?

Yes, you can prepare the broth and add the seafood right before serving for the best texture.