Cioppino with Gremolata

Name: Cioppino with Gremolata
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 4 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1 cup dry white wine; 2 cups fish stock; 1 teaspoon red pepper flakes; Salt and pepper to taste; 1 pound mussels, cleaned; 1 pound shrimp, peeled and deveined; 1 pound firm white fish, cut into chunks; 1/2 cup fresh parsley, chopped; 1/2 cup fresh parsley, finely chopped; Zest of 1 lemon; 2 cloves garlic, minced

Highlighted under: Global Taste Journey

Experience the vibrant flavors of the sea with this hearty Cioppino, a classic Italian-American seafood stew, topped with a zesty gremolata for an extra kick.

Created by

Sandra

Last updated on 2025-12-06T17:46:55.171Z

Cioppino is a beloved seafood stew that originated in San Francisco, showcasing the flavors of the ocean. This recipe combines a variety of fresh seafood in a rich tomato broth, and the addition of gremolata—a mixture of lemon zest, garlic, and parsley—adds a fresh brightness to each bite.

        Why You'll Love This Recipe
        A medley of fresh seafood that satisfies any seafood lover
The bright and zesty gremolata elevates the dish to new heights
Perfect for sharing with family and friends on special occasions

      

The History of Cioppino

Cioppino has its roots in the Italian fishing communities of San Francisco, where it was first created by Italian immigrants in the late 19th century. This hearty stew reflects the diverse seafood available along the Pacific coast and is a testament to the blending of culinary traditions. Originally, it was a way for fishermen to use their leftover catch, simmering it with tomatoes and wine to create a delicious meal that showcased the ocean's bounty.

Over the years, Cioppino has evolved, with each chef adding their unique twist. While the base ingredients remain consistent, variations can include different types of seafood, such as crab or calamari, depending on what is fresh and available. This adaptability is part of what makes Cioppino a beloved dish, not just in Italian-American households, but across the culinary landscape.

Perfect Pairings

When serving Cioppino, consider pairing it with a crusty loaf of sourdough bread or garlic bread. The bread is perfect for soaking up the rich broth and enhances the overall dining experience. A light salad made with mixed greens, cherry tomatoes, and a simple vinaigrette can also complement the dish, providing a refreshing contrast to the hearty stew.

For beverages, a chilled glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, works beautifully with Cioppino. The crispness of the wine balances the flavors of the seafood and the acidity of the tomatoes, making each bite even more enjoyable. If you prefer non-alcoholic options, a sparkling water with a slice of lemon can be a refreshing choice.

Storing and Reheating Cioppino

Ingredients

Gather the following ingredients to prepare this delicious dish.

For the Cioppino

2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup dry white wine
2 cups fish stock
1 teaspoon red pepper flakes
Salt and pepper to taste
1 pound mussels, cleaned
1 pound shrimp, peeled and deveined
1 pound firm white fish, cut into chunks
1/2 cup fresh parsley, chopped

For the Gremolata

1/2 cup fresh parsley, finely chopped
Zest of 1 lemon
2 cloves garlic, minced

Make sure all ingredients are fresh for the best flavor.

Instructions

Follow these steps to create your Cioppino with Gremolata.

Prepare the Gremolata

In a small bowl, combine the chopped parsley, lemon zest, and minced garlic. Set aside.

Cook the Base

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

Add the Liquids

Pour in the crushed tomatoes, white wine, and fish stock. Season with red pepper flakes, salt, and pepper. Bring to a simmer and cook for 10 minutes.

Add the Seafood

Add the mussels first, cooking for about 5 minutes until they start to open. Then add the shrimp and fish, cooking for another 5-7 minutes until the shrimp are pink and the fish is cooked through.

Serve

Serve the cioppino hot, garnished with fresh parsley and a generous spoonful of gremolata on top.

Enjoy your homemade Cioppino with a side of crusty bread!

Tips for the Best Cioppino

To make a truly memorable Cioppino, prioritize using the freshest seafood you can find. Visit local fish markets to source mussels, shrimp, and fish that are in season. Fresh ingredients not only enhance the flavor but also contribute to the overall quality of the dish. If you’re unsure about selecting seafood, ask your fishmonger for recommendations on what is currently the best choice.

Don’t hesitate to experiment with the seafood you include. While traditional recipes focus on specific types of fish and shellfish, feel free to incorporate your favorites or whatever is available. Clams, scallops, or even lobster can add a luxurious touch to this classic dish.

Gremolata Variations

While the classic gremolata recipe features parsley, lemon zest, and garlic, you can easily customize it to suit your taste. Consider adding chopped mint or basil for a refreshing twist. Some people enjoy a pinch of red pepper flakes for a little heat, which can complement the flavors of the Cioppino beautifully.

Another delightful variation is to substitute the lemon zest with orange zest for a sweeter, citrusy aroma. This can add an interesting layer of flavor that pairs well with the seafood. Personalizing your gremolata can make your Cioppino even more special and tailored to your preferences.

Questions About Recipes

→ Can I use frozen seafood?

Yes, you can use frozen seafood, but ensure it is thawed before cooking for even heat distribution.

→ What can I substitute for fish stock?

You can substitute fish stock with vegetable broth for a lighter option.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I make this dish ahead of time?

While the broth can be made ahead, it's best to add the seafood just before serving to keep it fresh.