This was delicious! I followed the directions with only 3 small changes; used half the red pepper flakes, made a quick broth with the shrimp shells instead of using chicken or veggie broth, and added stone crab claws at the very end just to warm them. Made the bread as directed, and I agree with the rest of the reviews it takes it to another level. It was husband's birthday and just the 2 of us, so we have delicious leftovers. Also read that Cioppino can be frozen - may try that instead and enjoy it next week, again. It did take a little time for prep, next time I will utilize the food processor for onions, etc. and have the shrimp peeled at the store. Bought mussels already debearded, and calamari already cleaned. Agree this would be perfect for a dinner party where broth is made day before and seafood added while guests are present and having their co*cktails
Marta
Sugar Land, TX
12/14/2022
Cioppino is my 20 year Christmas Eve tradition for my family. I have made four different version all featured on Epicurious, but this is by far the best and most loved. The base is more saucy and less brothy, the crabmeat adds a nice dimensions to the sauce, and the fennel provides a clean accent, mussels are an interactive feature, and the toast is a different texture to keep things interesting. This is officially our new family Christmas Eve meal tradition.
Anonymous
12/25/2021
I have tried to make Cioppino but never turned out very well. I always yhugh something was missing and I found out from your recipe it was fennel! I would recommend adding more than a 1/2 cup, as there is nothing like it's distinctive and refreshing flavor!
Nona
Palm Beach Gardens
12/20/2021
Delicious - and so easy for a cold-weather dinner party because you can prep a bunch beforehand, then finish the seafood right before you're ready to eat. Feels special enough for a dinner party, but also light enough that if you are also having a dessert (a friend brought a lemon tart), you won't be overwhelmed. I would recommend making the full base recipe even if you're halving the seafood for a smaller number of people. If you think it seems like a lot, the base freezes well, but I felt like even when halving the seafood for three people, you still need a fair amount of liquid to cook it in. Also, BE CAREFUL with the timing. The timing the recipe provides isn't foolproof for the seafood, you have to use your own judgement. I didn't use squid, so I don't know about that, but when I had both clams and mussels, the clams had quite a heavy shell and took a lot longer than they were supposed to. I ended up pulling them out, and trying to steam them open separately. Shrimp also only take like 3 minutes and can easily get overcooked. I also highly recommend including the toasts. I did mine like garlic bread, melting butter with minced garlic, spreading it over big slices of bread, popping it under the broiler for a minute and then topping with fresh parsley and lemon zest.
laurenrds
Brooklyn, NY
3/17/2021
This is so good!! Make it! I made the base in the morning and left it on super low on the stove all day and added Cod, shrimp and the mussels right before we ate it.
teverton23
Austin, Texas
2/14/2021
Love this recipe. It has become my Christmas Eve dish and special occasions. I add scallops and ditch the clams. Recommend it to anyone wanting a wholesome meal to entertain multiple hungrey guests. Best if you make the base the day before IMHO.
Hungry Brit
Downingtown PA
2/6/2021
Call it whatever you want -- this is delicious. We had to make a few changes because we couldn't find everything the recipe calls for and it was still great. We couldn't find squid or mussels and didn't have wine. We'll definitely serve this again.
samzillla
St. Petersburg, FL
1/13/2021
This is without a doubt the best recipie ever!! I used extra garlic and used calamari, clams , shrimp, and scallops instead of the Mussels and white fish. Made it for. Christmas Eve Dinner! Was amazing! Entire family loved it!!
Anonymous
Rochester NY
1/2/2021
Nothing short of remarkable! I doubled the recipe, following exactly as described using squid, shrimp, clams, mussels and haddock. This Cioppino has become an instant classic in this household! Many thanks for this wonderful recipe!!!!
NJ Frank
1/1/2021
I LOVE this recipe. I've made it several times now and take three days to do it: first stock, then I make the red base, then day three is eating day when I add the seafood. Do not skip the toast! Really brings everything together nicely.
maddux1
Atlanta
12/14/2020
Great recipe! Lots of options with seafood. I substituted monk fish for squid. skipped the mussels. Stuck with strip and clams. very tasty. Definitely adding this to the rotation!
Anonymous
Virginia
7/31/2020
Great, quick recipe with such a nice flavor. We only used shrimp and tilapia, because we didn't have anything else, and it was soooo good. We also added about four sundried tomatoes packed in oil, chopped, and more onion, no fennel. It's very adaptable. I ate it over quinoa and my husband it over pasta. No need for bread.
sarahrwauters
Los Angeles
6/11/2020
Fantastic flavor and aromas. I used scallops, large shrimp, little neck clams and swordfish. Next time I will add a bit more garlic, sliced fennel, and squid. I made this for a dinner with friends and they loved it.
sandrayum
New Hampshire
1/21/2020
Made it tonight to rave reviews from my husband and daughter. I boiled the shrimp shells to make stock (boiled with 8 0z. additional clam juice, water, fresh thyme, parseley, garlic clove, white pepper, salt, and fennel leaves). Yielded 3 1/2 cups stock which I used and added the 8 oz. clam juice called for in the recipe. Left out the celery because I didn’t have any. Substituted one large shallot for the onion. Left out the clams. Used 3/4 lb. squid, 3/4 lb. fresh cod, 1 lb. shrimp. Otherwise followed recipe
4lakescook
Wisconsin
12/18/2019
This thing is awesome. I bought this combination frozen seafood from Costco which included shrimp, scallops, muscles, and squid. I doubled the ingredients required. I added butter TO THE SOUP. Lastly, I added cooked mini shell pasta, thus no need for a baguette. AWESOME!
nalibrahim
1/29/2019
FAQs
What are the ingredients in Trader Joe's cioppino seafood stew? ›
INGREDIENTS: Cioppino base (water, tomatoes in juice [tomatoes, tomato juice, citric acid, calciu chloride], crushed tomatoes [tomatoes, citric acid], tomato paste, burgundy cooking wine [wine, salt], celery, onion, sliced which mushrooms, clam base [cooked clams including juices, clam extract, salt, yeast extract, ...
What does cioppino mean? ›The word “cioppino” comes from the Ligurian dialect “ciuppin” and means “chopped, torn to pieces”. This unfussy soup was consumed by mariners and port workers in taverns and inns around the Ligurian harbors.
What's the difference between bouillabaisse and cioppino? ›Q: What is the difference between bouillabaisse and cioppino? A: Actually there isn't much difference other than Cioppino is Italian with a tomato-based broth and bouillabaisse is French with a bit of saffron and chopped tomatoes added to a fish broth.
How many calories are in Cioppino? ›From the Package. MUSSELS, FISH (HADDOCK OR COD OR OTHER WILD CAUGHT WHITEFISH), CLAMS, SHRIMPS, SQUID, SCALLOPS, AMERICAN SAUCE CRUSHED TOMATOES, LOBSTER STOCK (WATER LOBSTER), ONION, DICED TOMATOES, WHITE WINE, CANOLA OIL, TOMATO PASTE, SHALLOT, GARLIC, RICE FLOUR, SEA SALT, SPICES).
What do you eat with cioppino? ›What do you serve with cioppino? A big slice of sourdough bread — buttered and toasted — is the traditional accompaniment and a nod to another iconic San Francisco food. However, cioppino can also be served over pasta, rice, or mashed potatoes.
Can you serve pasta with cioppino? ›Serve the cioppino in bowls over the cooked fettuccine and garnish with the reserved fennel fronds, a wedge of lemon, and a piece of sourdough. Note: Clams and mussels often release grit and sand during the cooking process, especially if they are very fresh.
Is cioppino high in cholesterol? ›Per serving: 566 calories, 52 gm protein, 15 gm carbohydrates, 31 gm fat, 5 gm saturated fat, 131 mg cholesterol, 212 mg sodium. The chef uses red wine, white wine or a combination of both for his cioppino.
Do they make cioppino in Italy? ›Today, Cioppino is generally made from cooking seafood in a broth and is often served in a crab shell. The name is believed to come from cioppino, a classic Italian soup from Liguria, a region in Italy, that uses less tomato in the broth.
What white wine goes with cioppino? ›Trebbiano d'Abruzzo
A white wine from the same region of Italy as Montepulciano, Trebbiano d'Abruzzo has excellent acidity and a fruit-forward character. It has good depth and a refreshing crispness that can enhance the sauce of cioppino while providing balance to the seafood itself.
What nationality is cioppino? ›
Cioppino (/tʃəˈpiːnoʊ/, Italian: [tʃopˈpiːno]; from Ligurian: cioppin [tʃuˈpiŋ]) is a fish stew originating in San Francisco, California, an Italian-American cuisine related to various fish soups in Italian cuisine.
What is fish stew made of? ›Add water, tomatoes, wine, clam juice, sherry, and bouillon; stir until bouillon is dissolved. Season with red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour. Stir in shrimp, fish, and cilantro.
What is a highly seasoned stew made of several kinds of fish and shellfish? ›bouillabaisse Add to list Share.
How many calories are in Trader Joe's stew meat? ›There are 140 calories in 4 oz (112 g) of Trader Joe's Lean Beef Stew Meat.
What soup is made from shellfish? ›Traditionally a bisque is a French soup. You can make your shellfish bisque can be made from lobster, crab, prawns, and crayfish. The shells are used to make a stock and then you incorporate the meat into the finished soup.