This one-pot wonder is an Italian delight. Make your Seafood Cioppino with Fettuccini – also known as a “Fisherman’s Stew”. Use frozen or fresh seafood and shellfish to make a hearty stew.
- Shrimp: Peel and devein your shrimp before adding them to your stew. Save the shells to make a fish stock or a seafood bisque!
- Scallops: Generally you’ll see bay scallops in a Cioppino, but using the bigger scallops will yield a more fish-forward and scallop-heavy dish.
- Salmon: Use a salmon filet that will get broken up as you serve your stew.
- Broth: Chicken or fish stock will work for this recipe. Use bouillon or make your own stock!
- Crushed Tomatoes: Use a can of crushed tomatoes for this tomato-based stew.
- Pasta: Look for linguine noodles for this recipe. Linguine is a wide, flat noodle that is great for soaking up sauce.
How to Make Seafood Cioppino with Fettuccini
Making this Cioppino is a great way to incorporate all your favorite seafood into one meal.
Take the seafood you’ve chosen- for this recipe I am using scallops, shrimp and salmon – and clean each ingredient. Devein and take the shrimp out of its shell, check the scallops and remove the bones from the salmon. Set your seafood to the side while you make your soup base.
First, make your fettuccini in a medium pot. Once the pasta is cooked, drain and set aside but remember to keep one cup of the pasta water. The pasta water has a lot of starches in it that will help thicken the Cioppino sauce.
Start your Cioppino sauce. Add the olive oil to a large pot and then add in the sliced onion. Fry until translucent and then add in the garlic, frying until fragrant – about a minute.
Add the herbs, tomato paste and red pepper flakes if you’re using them. Stir all the ingredients together and cook for about 10 minutes over medium heat.
Then add in the white wine and bring the pot to a simmer. Let the wine reduce by about half, this should take about 7 minutes.
Then stir in the crushed tomatoes, broth and pasta water. Add in salt and pepper to taste. Simmer all the ingredients together for 20 to 25 minutes.
After simmering, add in the seafood. Add the salmon into the broth and let it cook for 5 minutes. Then add in the shrimp and the scallops. Cover and let the seafood cook for 5 minutes. Since the salmon will have to cook a bit longer than the other ingredients, it’s best to add the salmon filets first.
Give the pot a good stir. Add in the linguine that was cooked earlier. Stir all the ingredients together and serve.
Top bowls with green onion and parsley. Serve with a soft no-knead focaccia bread if desired.
Best Seafood for Cioppino
Cioppino can be made with just about any kind of seafood. Popular items that generally go into this seafood dish are: clams, mussels, scallops, fish, scallops, crab, shrimp and even lobster.
This recipe is made with shrimp, scallops and salmon, but you can use your favorite kind of seafood. Mussels, clams, crab and white fish is also a welcome addition to this recipe.
After cleaning your seafood, start with a large stock pot (I used a dutch oven) and add a couple tablespoons of oil. Once the oil is hot, add in the sliced shallot and fennel. Fry until translucent and then add in the garlic, frying until fragrant.
What’s the difference between Cioppino and Fisherman’s Stew?
Cioppino and Fisherman’s Stew are the same thing! If you see either as a menu item, you can expect a hearty seafood dish.
The term “Fisherman’s Stew” implies that all the seafood from the day’s catch is cooked together in a tomato-based soup.
Is there a French version of Cioppino?
The French version of Cioppino is called Bouillabaisse. While both are hearty seafood stews, there are a few key differences. Bouillabaisse is a white stock base – generally fish stock with chopped tomatoes added in. Cioppino, the Italian dish, is made from a tomato-forward broth. Bouillabaisse also is differentiated by the addition of the Saffron spice to the broth.