Bobby Flay Cioppino Recipe

Bobby Flay’s Cioppino is a rich, flavorful seafood stew packed with a medley of fresh shellfish, white fish, and a bold tomato-based broth infused with garlic, white wine, and aromatic herbs. Inspired by the Italian-American fishermen of San Francisco, this dish is perfect for special occasions or a cozy seafood feast. With Bobby Flay’s signature touch of spice and depth, this recipe delivers restaurant-quality flavor at home.

What is Bobby Flay Cioppino?

Cioppino is a traditional Italian-American seafood stew, combining an assortment of fresh seafood simmered in a tomato and wine broth. This dish originated in San Francisco, created by Italian immigrants using the freshest seafood from their daily catch. Bobby Flay’s version enhances the flavors with bold spices, fresh herbs, and a perfectly balanced broth.

Why You Love This Recipe

• Packed with fresh seafood – A combination of shrimp, mussels, clams, and fish makes it a seafood lover’s dream.
• Rich and aromatic broth – A tomato-based broth infused with garlic, wine, and herbs delivers deep flavor.
• Easy to customize – You can adjust the seafood selection based on availability and preference.
• Perfect for entertaining – This impressive dish is great for dinner parties or special occasions.
• Pairs well with crusty bread – The flavorful broth is perfect for dipping with toasted sourdough or garlic bread.

Ingredients Needed to Make Bobby Flay Cioppino

For the Cioppino Broth

• Olive oil – 3 tablespoons
• Onion (finely chopped) – 1 medium
• Fennel bulb (thinly sliced) – 1 small
• Garlic (minced) – 4 cloves
• Crushed red pepper flakes – ½ teaspoon
• Tomato paste – 2 tablespoons
• Diced tomatoes (canned, with juice) – 1 can (28 ounces)
• White wine (dry, such as Sauvignon Blanc) – 1 cup
• Fish or seafood stock – 3 cups
• Bay leaf – 1
• Fresh thyme (chopped) – 1 teaspoon
• Salt and black pepper – To taste

For the Seafood

• Shrimp (peeled and deveined) – ½ pound
• Mussels (cleaned and debearded) – ½ pound
• Clams (scrubbed) – ½ pound
• Whitefish (such as halibut or cod, cut into chunks) – ½ pound
• Scallops (optional) – ½ pound
• Lobster tail (cut into pieces, optional) – 1 small

For Garnish & Serving

• Fresh parsley (chopped) – 2 tablespoons
• Lemon wedges – For serving
• Toasted sourdough or garlic bread – For dipping

Instructions to Prepare Bobby Flay Cioppino

• Sauté the aromatics – Heat olive oil in a large pot over medium heat. Add onions, fennel, and garlic, cooking until softened.
• Add tomato paste and spices – Stir in tomato paste and red pepper flakes, cooking for 1-2 minutes to deepen the flavors.
• Build the broth – Pour in diced tomatoes, white wine, seafood stock, bay leaf, and thyme. Bring to a simmer and let it cook for 15-20 minutes.
• Season to taste – Add salt and black pepper as needed for a well-balanced broth.
• Cook the seafood – Add clams and mussels first, cover, and cook for 5 minutes until they open. Discard any that remain closed.
• Add shrimp, fish, and scallops – Stir in remaining seafood, cooking for another 3-4 minutes until shrimp turn pink and fish is flaky.
• Serve immediately – Ladle into bowls, garnish with fresh parsley, and serve with lemon wedges and toasted sourdough.

What Goes Well With Bobby Flay Cioppino

• Serve with crusty sourdough bread – Perfect for soaking up the rich broth.
• Pair with a crisp white wine – Sauvignon Blanc or Pinot Grigio complements the seafood flavors.
• Enjoy with a fresh green salad – A light salad with lemon vinaigrette adds a refreshing contrast.
• Add a side of roasted vegetables – Roasted asparagus or zucchini pairs well with the dish.
• Top with extra fresh herbs – Chopped basil or thyme enhances the aromatic profile.

Pro Tips to Make Perfect Bobby Flay Cioppino

• Use the freshest seafood available – Fresh clams, mussels, and fish provide the best flavor.
• Avoid overcooking seafood – Add different types of seafood in stages to prevent overcooking.
• Deglaze the pan properly – Let the wine simmer for a minute to cook off the alcohol while keeping its depth.
• Strain the broth for a refined texture – For a smoother broth, strain out onion and fennel before adding seafood.
• Toast the bread for extra crunch – Lightly butter and grill sourdough for the perfect dipping experience.

Variations of Bobby Flay Cioppino

• Spicy Cioppino – Increase the crushed red pepper flakes or add a splash of hot sauce.
• Creamy Cioppino – Stir in ½ cup of heavy cream at the end for a richer broth.
• Shellfish-focused version – Skip the white fish and add extra lobster, scallops, or crab.
• Mediterranean-style Cioppino – Add olives and capers for a briny, bold flavor.
• Herb-infused Cioppino – Use fresh basil, oregano, and rosemary for a fragrant twist.

Storage Guidelines for Bobby Flay Cioppino

• Refrigerate leftovers – Store in an airtight container for up to 2 days.
• Freeze the broth separately – The broth freezes well for up to 2 months, but avoid freezing cooked seafood.
• Reheat gently – Reheat on the stovetop over low heat to maintain the texture of the seafood.

Reheating Tips for Bobby Flay Cioppino

• Reheat on the stovetop – Warm over low heat, stirring gently to avoid overcooking seafood.
• Add fresh seafood if needed – If making in advance, cook fresh seafood separately and add when reheating.
• Avoid using the microwave – Microwaving can cause seafood to become rubbery, so use a gentle stovetop method instead.

FAQs

What type of seafood is best for Cioppino?

Cioppino traditionally includes a mix of shrimp, clams, mussels, and white fish like cod or halibut. You can also add lobster, scallops, or crab for extra richness.

Can I make Cioppino ahead of time?

Yes, you can prepare the broth ahead and store it in the refrigerator for up to 2 days. Add the seafood just before serving to ensure it stays fresh and tender.

What wine pairs best with Cioppino?

Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay complement the acidity of the tomato broth and the delicate flavors of the seafood.

How do I know when mussels and clams are cooked?

Mussels and clams are done when they open up in the broth. If any remain closed after cooking, discard them, as they may not be safe to eat.

Final Words

Bobby Flay’s Cioppino is a luxurious, flavorful seafood stew that brings out the best in fresh seafood with a perfectly seasoned tomato and wine broth. Whether for a cozy family dinner or an elegant seafood feast, this dish is a showstopper. Serve it with crusty bread and enjoy a taste of San Francisco’s finest flavors!

Other Popular Bobby Flay Recipes

• Bobby Flay Jambalaya
• Bobby Flay Grilled London Broil
• Bobby Flay Pot Roast
• Bobby Flay Korean Meatloaf
• Bobby Flay Paella

Print