Italian Seafood Soup {Cioppino} Recipe (2024)

FAQs

What does Cioppino mean in Italian? ›

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.

Make-Ahead: This cioppino is meant to be eaten right away. How to Store: This will hold well in the refrigerator covered up for up to 3 days.

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.

Cioppino, bourride, brodetto, cacciucco, zarzuela, gumbo. Fish soup. Shellfish stew.

Cioppino can be made with any combination of seafood (choose what is fresh that day, or what you enjoy). Any firm, white fish, or even salmon can be used in replacement of cod. Celery can be used in replacement of fennel.

Cioppino is a popular Italian-American seafood stew that originated in San Francisco, California. It is a flavorful and hearty dish known for its rich, tomato-based broth and a variety of seafood ingredients. Cioppino is often served with crusty bread or over pasta.

This can be replaced with additional fish or chicken stock. Tomatoes - Use crushed tomatoes as well as diced tomatoes for the cioppino base. Stock - Fish or seafood stock will bring the seafood flavors together well. You can use a mixture of chicken stock and clam juice instead if you need.

While I'm currently experimenting with ways to make this a dish I could make for meal prep, the mussels and clams definitely make it a dish that isn't great for leftovers (although if you want to try leftovers, you can toss any leftover mussels/clams and the rest of the seafood will stay for the next day- I tried that ...

Meanwhile, bring a pot of water to a boil; add pasta and cook until al dente. Serve Cioppino over pasta and garnish with chives.

Cioppino is an Italian seafood stew, that was created and originated out of San Francisco in California. Because it is seafood you can expect it to pair well with white wines, especially fuller-bodied wines such as Friulano, Zinfandel, or Chardonnay.

Can you eat seafood soup the next day? ›

For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it.

Discard any clams or mussels that do not open. Serve cioppino in wide bowls. Per serving: 617 calories, 47 gm protein, 38 gm carbohydrates, 24 gm fat, 4 gm saturated fat, 161 mg cholesterol, 1443 mg sodium.

Cioppino (/tʃəˈpiːnoʊ/, Italian: [tʃopˈpiːno]; from Ligurian: cioppin [tʃuˈpiŋ]) is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine.

Cioppino, a hearty Italian-American stew made with a medley of fresh seafood in a rich tomato and wine broth, perfectly captures the taste of the sea. Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, cioppino (pronounced chuh-pee-noh) is a rustic Italian-American fish stew.

Hoisin sauce

It has a slightly sweet flavor, so it is often compared to American-style barbecue sauce. Because hoisin sauce has an umami flavor, it may serve as a substitute for fish sauce. To substitute fish sauce with hoisin sauce, mix hoisin sauce with soy sauce at a 1:1 ratio.

Though "hoisin" means "seafood" in Cantonese, hoisin sauce contains no ocean elements and is rarely used with seafood dishes. Chefs incorporate this delicious sauce in authentic Chinese, Vietnamese, and Cantonese dishes, and its versatility has earned it the title "Chinese Barbecue Sauce."