I invite you to try my version of an Authentic Cioppino Recipe. I start by sautéing olive oil, garlic, and onion, then combine white wine and crushed tomatoes to form a vibrant broth. Fresh cod, shrimp, mussels, and clams complete this vibrant seafood medley that truly delights the palate.
I’m excited to share my take on Ina Garten’s easy seafood cioppino. I recently tried it and it really surprised me with its rich flavors and straightforward approach.
I start by heating 2 tablespoons of extra-virgin olive oil in a big pot, then add a chopped yellow onion and 4 minced garlic cloves. A dash of red pepper flakes gives it a gentle kick while I deglaze with 1/2 cup dry white wine before stirring in a can of crushed whole tomatoes and a bay leaf.
Season with salt and freshly ground black pepper. Next, I lovingly fold in cod fillets, medium shrimp, mussels, and clams, letting everything cook until they are just tender.
I finish it off with some chopped fresh parsley and a lemon wedge on the side. Each spoonful of this seafood stew is bursting with flavors, making it a simple yet authentic twist on a classic Italian cioppino recipe.
Why I Like this Recipe
1. I love how the mix of seafood makes the dish taste fresh and a bit fancy without being too complicated.
2. I really enjoy the spicy kick from the red pepper flakes and garlic that makes every bite interesting.
3. I appreciate how the tomato sauce slowly builds rich flavors, plus it feels like a warm hug on a chilly day.
4. I like that it’s simple enough to cook at home and still makes me feel like I’m eating a restaurant-quality meal.
Ina Garten’s Easy Seafood Cioppino is one of my favorite recipes cuz it’s super easy to make even if you’re not a pro in the kitchen. It has a bunch of seafood like shrimp, cod, mussels, and clams all mixed into a hearty tomato sauce. The dish comes together fast, so it’s perfect for those nights when I need a good meal without spending all day cooking. I love how the aroma fills up the whole house and makes me think of relaxing evenings by the water. Plus, if I want to, I can enjoy it with some crusty bread and a squeeze of lemon, which totally ups the flavor game.
Ingredients
- Extra-virgin olive oil acts as a healthy fat; enriching flavor and carrying spices naturally.
- Whole tomatoes add tanginess, vibrant color; they offer vitamins and moisture in the stew.
- Cod fillets bring lean protein with delicate texture; they complement seafood mix perfectly.
- Shrimp provide succulent protein bursts; their natural sweetness boosts flavor complexity.
- Mussels deliver briny essence with key minerals; they absorb rich broth beautifully.
- Fresh parsley adds brightness and nutritional benefits; offering a herby, natural finish.
- Garlic infuses robust taste; its antioxidants continue supporting overall flavor depth.
- Red pepper flakes bring gentle heat; balancing rich seafood flavors with a subtle spicy kick.
Ingredient Quantities
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 (28‑ounce) can whole tomatoes, crushed
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 pound cod fillets, cut into 1‑inch pieces
- 1 pound medium shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving (optional)
How to Make this
1. Heat the olive oil in a large pot over medium heat and add the chopped onion. Cook it until soft, about 5 minutes.
2. Stir in the minced garlic and red pepper flakes and let ’em cook for another minute until fragrant.
3. Pour in the white wine and let it simmer for a couple of minutes so it reduces a bit.
4. Add the crushed whole tomatoes and toss in the bay leaf. Season with salt and freshly ground black pepper to taste.
5. Lower the heat and let the tomato sauce cook for about 15 minutes to build up richness.
6. Carefully add in the cubed cod pieces, making sure they’re mostly covered by the sauce.
7. Toss in the shrimp, cover the pot, and cook for 3 or 4 minutes until they begin to turn pink.
8. Next, add the mussels and clams, cover again, and let it all cook for another 5 to 7 minutes until the shellfish open.
9. Stir in the chopped parsley and remove the bay leaf before serving.
10. Serve your seafood cioppino hot with lemon wedges on the side if you like, and enjoy with some crusty bread if youre in the mood!
Equipment Needed
1. A large pot with a lid – you’ll need it to cook the sauce and seafood together.
2. A chef’s knife – for chopping the onions, garlic and other ingredients.
3. A cutting board – to prep all your veggies and herbs.
4. Measuring cups and spoons – for the olive oil, wine and spices.
5. A wooden spoon – to stir the sauce and blend the flavors while cooking.
6. A ladle – useful for serving up the cioppino from the pot.
FAQ
INA GARTEN’S EASY SEAFOOD CIOPPINO Recipe Substitutions and Variations
- If you don’t have a yellow onion, you can use a red or white onion instead. They might change the flavor a bit but it’ll still be delish.
- You can replace the minced garlic with about 1/2 teaspoon of garlic powder in a pinch. Just be careful not to add too much.
- If you don’t like the heat from red pepper flakes, try using a pinch of cayenne pepper instead, or a few drops of hot sauce.
- No white wine? Mix a bit of chicken or seafood broth with a splash of lemon juice. It gives a similar tangy vibe to the dish.
Pro Tips
1. Let the onions really soften in the oil before you do anything else because they bring a lot of natural sweetness to the dish; dont rush them or your base might miss out on that deep flavor.
2. When you add the wine, be sure to let it simmer a bit so that some of the alcohol cooks off—this step also helps deglaze the pan and lift all the tasty bits stuck to the bottom.
3. Pay attention to the order you add the seafood; firmer fish like cod should go in first, then the shrimp, and finally the clams and mussels so they all cook evenly and avoid turning rubbery.
4. If you like a thicker sauce, let it simmer a little longer before you add the seafood, but keep an eye on it so you dont overcook the sauce and lose its fresh tomato flavor.
INA GARTEN’S EASY SEAFOOD CIOPPINO Recipe
My favorite INA GARTEN’S EASY SEAFOOD CIOPPINO Recipe
Equipment Needed:
1. A large pot with a lid – you’ll need it to cook the sauce and seafood together.
2. A chef’s knife – for chopping the onions, garlic and other ingredients.
3. A cutting board – to prep all your veggies and herbs.
4. Measuring cups and spoons – for the olive oil, wine and spices.
5. A wooden spoon – to stir the sauce and blend the flavors while cooking.
6. A ladle – useful for serving up the cioppino from the pot.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 (28‑ounce) can whole tomatoes, crushed
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 pound cod fillets, cut into 1‑inch pieces
- 1 pound medium shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat and add the chopped onion. Cook it until soft, about 5 minutes.
2. Stir in the minced garlic and red pepper flakes and let ’em cook for another minute until fragrant.
3. Pour in the white wine and let it simmer for a couple of minutes so it reduces a bit.
4. Add the crushed whole tomatoes and toss in the bay leaf. Season with salt and freshly ground black pepper to taste.
5. Lower the heat and let the tomato sauce cook for about 15 minutes to build up richness.
6. Carefully add in the cubed cod pieces, making sure they’re mostly covered by the sauce.
7. Toss in the shrimp, cover the pot, and cook for 3 or 4 minutes until they begin to turn pink.
8. Next, add the mussels and clams, cover again, and let it all cook for another 5 to 7 minutes until the shellfish open.
9. Stir in the chopped parsley and remove the bay leaf before serving.
10. Serve your seafood cioppino hot with lemon wedges on the side if you like, and enjoy with some crusty bread if youre in the mood!
