Treat your taste buds to a delicious seafood feast from Chef Tom, the Cioppino Seafood Stew recipe is an exquisite San Francisco classic.
WHAT YOU'LL LOVE
- Fire-roasting the fresh tomatoes before blending: Charring the tomatoes over the charcoal basket until blackened builds a smoky depth into the stew base that canned San Marzanos alone wouldn't provide, before the two are blended together.
- Reducing the wine to au sec before adding the stock: Cooking the wine down until nearly dry concentrates its flavor into the vegetable base, so the seafood stock and clam juice added afterward build on that reduction instead of diluting a barely-cooked wine.
- Staggering the seafood by cook time: Adding the cod on its own cedar plank while the shrimp, mussels, and crab go into the Dutch oven together means each protein finishes exactly when it should, rather than the toughest and most delicate seafood hitting the pot at the same moment.
- Building a crouton base under the stew instead of serving bread on the side: Lining the bottom of the bowl with garlic-butter croutons before ladling in the stew lets the bread soak up broth from below, giving you a textural contrast in every spoonful instead of a separate accompaniment.
Cioppino Seafood Stew
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Italian
Servings
8
Prep Time
30 minutes
Cook Time
1 hour 3 minutes
Calories
699
Chef Tom fires up the Napoleon Phantom for a San Francisco classic, Cioppino Seafood Stew, featuring an array of fresh seafood and plenty of charcoal grilled goodness!
Ingredients
-
3 tbsp extra virgin olive oil
- 1 1/2 cups red onion, small dice
- 1 1/2 cups fennel bulb, small dice
- 1 cup leeks, whites only, sliced
- 1/2 cup celery, diced
- 2 cloves garlic, peeled, sliced thin
-
2 tbsp Cattleman’s Grill Italiano Seasoning
- 1 can (3 cups) Whole Peeled San Marzano Tomatoes
- 3 each (1 1/2 lbs) fresh tomatoes (yields 2 - 2 1/2 cups pureed)
- 4-6 cups seafood stock
- 1/2 cup dry white wine
- 1/2 cup clam juice
- 1 lb large shrimp, peeled, deveined, tails off
- 1 lb mussels
- 1 lb cod filets
- 8 oz Dungeness crab sections
- 8 oz crab claw meat
- 1 lb sourdough bread, diced into 1” cubes
-
1/2 cup extra virgin olive oil
- 1/2 cup unsalted butter
-
1 tbsp Cattleman’s Grill Italiano Seasoning
- 6 cloves garlic, crushed
- Fennel fronds
- Fresh parsley, minced
- Parmigiano Reggiano, finely grated
Vegetable Base:
Braising Liquid:
Catch of the Day:
Sourdough Garlic Bread Croutons:
Garnish:
Directions
- Soak cedar plank in water 1 hour.
- Fire roast tomatoes over charcoal basket in Napoleon Phantom until blackened. Place in blender with San Marzanos and blend until smooth.
- Warm all ingredients for garlic butter on side burner, then blend.
- Toss bread in garlic butter. Spread out on sheet pan. Cook over indirect heat until crisped, 20-30 minutes.
- Dutch oven on side burner - med/low heat. EVOO. Sweat veggies. Add garlic. Cook for a minute. Add wine. Cook to au sec. add bouquet Garni, clam juice, seafood stock. Simmer 30 minutes.
Char the soaked cedar plank on one side. Remove from grill. Season cod filets with extra virgin olive oil and Cattleman’s Grill Italiano. Place fish on charred side of the plank. Cook over the charcoal until 140ºF.
While fish cooks, add to the dutch oven remaining seafood. Cook until mussels open and shrimp are opaque, about 10 minutes. Remove from heat.
- Fill the bottoms of the bowls with croutons. Ladle the stew over the croutons. Top with grilled cod, fennel fronds, fresh parley and Parmigiano Reggiano.
Recipe Note
Recipe FAQ
Why fire-roast the fresh tomatoes before blending them into the base?
Charring the tomatoes over the charcoal basket until blackened builds smoky depth into the stew that canned tomatoes alone can't provide, adding a layer of flavor before the two are blended smooth together.
Why cook the wine down to au sec before adding the stock and clam juice?
Reducing the wine until nearly dry concentrates its flavor into the vegetable base. Adding the stock and clam juice afterward builds on that concentrated reduction instead of diluting wine that hasn't had a chance to cook down.
Why cook the cod separately on a cedar plank instead of adding it to the Dutch oven with everything else?
Cod is delicate and easy to overcook, while shrimp, mussels, and crab hold up fine simmering together in the pot. Grilling the cod on its own plank lets you pull it at exactly 140°F without breaking it apart in the stew.
Why put croutons in the bottom of the bowl instead of serving bread on the side?
Ladling the hot stew directly over garlic-butter croutons lets the bread soak up broth from underneath, giving every spoonful a textural contrast that a separate slice of bread on the side wouldn't provide.
What internal temperature should the seafood actually reach?
The cod is pulled at 140°F, just under the USDA minimum of 145°F for fish — cook it to at least 145°F rather than pulling early. The shrimp, mussels, and crab are judged by mussels opening and shrimp turning opaque, which are reliable visual doneness cues for that seafood, but as a rule of thumb, shrimp should also reach 145°F internally.
How indoor-friendly is this recipe?
3 out of 5 — the stew base, croutons, and shellfish can all be made on the stovetop and in a regular oven; a hot broiler or cast iron skillet can sear the cod in place of the cedar plank, though you'll lose some smoky char.
Recipe Highlights
Fire-roasted tomato base: Adds smoky depth beyond what canned tomatoes alone provide.
Wine reduced to au sec: Concentrates flavor before the stock and clam juice go in.
Separately planked cod: Protects the most delicate protein from overcooking in the pot.
Crouton-lined bowls: Bread soaks up broth from below for texture in every bite.
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Nutrition
Nutrition
- Nutrition Serving Size
- 13.43 oz
- per serving
- Calories
- 699
- Carbs
- 54 grams
- Protein
- 61 grams
- Fat
- 26 grams
- Sodium
- 1728 milligrams
