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Bobby Flay Cioppino Recipe

Bobby Flay Cioppino
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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.

Ingredients

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
  • White fish (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

  • 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.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-cioppino-recipe/