10 what is a good appetizer to serve with cioppino Ideas


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(Italian Seafood Stew) – Platings + Pairings

This Cioppino (Italian Seafood Stew) recipe is made with freshly cooked seafood in a bright and aromatic tomato-wine base. It’s easy to prepare ahead of time and can be ready to eat in just 1 hour.

A bright and flavorful weeknight meal or impressive option at dinner parties, my Cioppino (Italian Seafood Stew) recipe is surprisingly easy to make and can be loaded with any seafood you love. Have it ready in just 1 hour on the stove and customize it to the way you like!

This Italian-American recipe is made with a fresh and rich tomato and wine sauce that’s seasoned with fresh fennel, red pepper flakes, onion, and garlic. This stew base can easily be prepared a few days ahead of time so when you’re ready to eat, all you have to do is add the seafood!

The beauty of cioppino is that it can be made with almost any kind of seafood! I like making mine with mussels, scallops, shrimp, and cod. Dungeness crab is a popular choice, but you can also use salmon, octopus, tuna, or any fish that’s local to your part of the world. 

Enjoying a bowl of this briny seafood soup will have you feeling like you’re sitting on a patio overlooking the ocean. It’s delicious with toasted crostini on the side, with this tangy Shaved Fennel Salad, or served over freshly cooked pasta.

Ingredients for cioppino on counter.

What is Cioppino?

This tomatoey seafood stew originated in San Francisco and was invented by Italian immigrant fishermen. The original cioppino (pronounced “choh-pea-no”) recipe was made with any ingredients that were available, which usually included any seafood the fishermen caught that day, tomatoes, wine, and seafood stock.

A cioppino recipe can be made with almost any type of seafood, like haddock, scallops, Dungeness crab, shrimp, cod, salmon, squid, and more. It’s delicious with toasted bread on the side or served over pasta noodles or rice.

How to make Cioppino

Begin by sauteing the fennel and onion in a large pot in some oil over medium heat. Once they’re soft, add in the garlic and red pepper flakes.

Next, you’ll stir in the tomatoes, seafood stock, wine, salt, and pepper. Lower the heat once it begins to boil and let the base simmer for 30 minutes.

Afterward, add in the seafood (without stirring) and let the mixture come up to a simmer again. Reduce the heat to low and cover the pot with a lid until the mussels have opened. Spoon the finished cioppino into a bowl, top with fresh parsley, and enjoy with crostini on the side.

Cioppino in large dutch oven.

What kind of wine is best in cioppino?

You’ll need a dry white wine, like Sauvignon Blanc or Pinot Gris, to add to the stew. The acid in the white wine and tomatoes brings brightness to the stew. Make sure to use a wine you would drink on its own rather than cooking wine.

This is optional, but a splash of Pernod will increase the fennel and anise flavors in each bite. This French liqueur has notes of lime and black licorice, which plays well with the other aromatics in the stew.

Recipe tips:

  • Mix up the seafood! Depending on what’s in season, you can make this recipe with Dungeness crab, local fish, crawfish, shrimp, scallops, clams, prawns, and more.
  • See my Mussels Marinara recipe for detailed instructions on storing and preparing fresh mussels.
  • Try topping your bowls of stew with this tangy Italian Gremolata.
  • If some of the mussels did not open during the cooking process, throw them away.
  • I used canned crushed tomatoes to speed things up. For the freshest and sweetest flavors, buy San Marzano tomatoes, chop them up, and use them in the cioppino soup instead.

Can cioppino be made ahead of time?

Storing freshly cooked seafood can be a little tricky. Instead, I recommend preparing only the base of this stew up to 2 days ahead of time. Store it in a sealed container in the fridge, then heat it on the stove and add in the seafood to cook when it’s time to eat.

What to serve with cioppino

A bowl full of this seafood soup doesn’t need much to make it a well-balanced and filling meal. You can serve it on its own with a squeeze of lemon juice, fennel fronds, and fresh parsley on top. Toasted crostini on the side would be excellent to dip or with a smear of olive tapenade to complement the briny seafood flavors.

If you would like a side dish or dessert to pair with this hearty Italian stew, try these options:

  • Fennel and Chickpea Salad
  • Caprese Tomato Risotto
  • Arugula Salad
  • Easy Lemon Pasta
  • Strawberry Ricotta Cake
  • More → the BEST Italian desserts
Overhead shot of cioppino in white bowl with spoon.

Wine pairings for cioppino

  • Dry Rosé: Its mild, not-so-sweet flavors will not overpower your palate and complement the bold flavors in the dish.
  • Sauvignon Blanc: A fruity and acidic Sauvignon Blanc pairs well with the sweet tomatoes in this recipe.

If you loved this Cioppino recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished stew and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

More seafood recipes:

  • Shrimp Fra Diavolo
  • Sous Vide Octopus
  • Grilled Swordfish
  • Crab Encrusted Halibut
  • Seafood Paella Recipe
  • Shrimp Risotto

Overhead shot of cioppino in white bowl with spoon.

  • ¼ cup extra virgin olive oil
  • 2 cups fennel bulb (diced in ½-inch pieces (about 1 large bulb fennel))
  • 1 large onion (diced)
  • 1 Tablespoon minced garlic (6 cloves)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 28- ounce can crushed tomatoes
  • 4 cups seafood stock
  • 1 1/2 cups dry white wine (Sauvignon Blanc, Pinot Gris)
  • Kosher salt and freshly ground black pepper
  • 1 pound cod fillets (skin removed, cut into 2-inch pieces)
  • 1 pound large (16 to 20-count shrimp, peeled and deveined)
  • 1 pound bay scallops
  • 12 mussels (debearded and scrubbed)
  • 3 Tablespoons minced fresh parsley
  • Crostini (for serving)
  • Heat 1/4 cup olive oil in a large Dutch oven or heavy pot over medium heat. Add the fennel, onion and a pinch of salt and saute for 10 minutes, until softened.

  • Stir in the garlic and red pepper flakes and cook for 1 minute, until fragrant.

  • Add the tomatoes, stock, wine, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.

  • Add the cod, shrimp and scallops, then top with the mussels. Do not stir. Bring to a simmer, then reduce the heat to low and cook covered, for 8-10 minutes, until the mussels have opened. (Discard any mussels that do not open.)

  • Serve with crostini and sprinkled with fresh parsley.

Calories: 624kcal | Carbohydrates: 75g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1106mg | Potassium: 1419mg | Fiber: 6g | Sugar: 10g | Vitamin A: 399IU | Vitamin C: 20mg | Calcium: 156mg | Iron: 5mg

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Cioppino (Italian Seafood Stew) – Platings + Pairings

Cioppino (Italian Seafood Stew) - Platings + Pairings

  • Author: platingsandpairings.com

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  • Sumary: This Cioppino (Italian Seafood Stew) recipe is made with freshly cooked seafood in a bright and aromatic tomato-wine base. It’s easy to prepare ahead of time and can be ready to eat in just 1 hour.

  • Matching Result: What appetizers go with cioppino? ; Potatoes. Pasta. Salad. Quinoa. ; Albarino. Vermentino. Provencal Rose. Sauvignon Blanc. Montepulciano d’ …

  • Intro: Cioppino (Italian Seafood Stew) – Platings + Pairings This Cioppino (Italian Seafood Stew) recipe is made with freshly cooked seafood in a bright and aromatic tomato-wine base. It’s easy to prepare ahead of time and can be ready to eat in just 1 hour. A bright and flavorful weeknight meal…
  • Source: https://www.platingsandpairings.com/cioppino-italian-seafood-stew/

Frequently Asked Questions About what is a good appetizer to serve with cioppino

If you have questions that need to be answered about the topic what is a good appetizer to serve with cioppino, then this section may help you solve it.

What typical seafood sides are there?

The top 16 side dishes to serve with fish are listed below.

  • 01 of 16. Oven-Roasted Asparagus. …
  • 02 of 16. Sweet Restaurant Slaw. …
  • 03 of 16. Easy Zucchini Fritters. …
  • 04 of 16. Quinoa and Black Beans. …
  • 05 of 16. Broccoli and Tortellini Salad. …
  • 06 of 16. Baked French Fries I. …
  • 07 of 16. Curried Cashew, Pear, and Grape Salad. …
  • 08 of 16.

Which wine complements cioppino the best?

Recommended Wine Pairings for Cioppino

  • Zinfandel. Zinfandel is a black pepper-spiced wine, with plenty of deep red and black fruits like plum, pomegranate, and raspberry. …
  • Albarino. …
  • Vermentino. …
  • Provencal Rose. …
  • Sauvignon Blanc. …
  • Montepulciano d’Abruzzo. …
  • Trebbiano d’Abruzzo. …
  • Beaujolais.

What distinguishes a cioppino from a bouillabaisse?

To be more precise, an “authentic” bouillabaisse cannot be made outside of Provence because it must contain the region’s native scorpion fish. whereas cioppino has a true tomato base, bouillabaisse has a white (fish stock) base with some tomatoes thrown in.

Should I make cioppino with red or white wine?

For his cioppino, the chef prefers pinot noir for red wine and sauvignon blanc for white wine. To make the tomato-saffron-leek base, combine oil, onions, leeks, garlic, parsley, bay leaves, oregano, thyme, pepper, and saffron in a 12- to 14-quart pan.

What beverage pairs well with fish stew?

The idea is to pair a full-bodied wine with a full-bodied dish; chardonnay goes great with soups that are broth-based; pinot gris or viognier go well with fish that is a little oilier, like bluefish or mackerel; and Italian grillo go well with dishes that are rich in flavor, like meat dishes.

What does the Italian word “cioppino” mean?

The word “cioppino” is derived from the Ligurian dialect word “ciuppin,” which means “chopped, torn to pieces.” Mariners and port workers used to eat this uncomplicated soup in taverns and inns near the Ligurian harbors.

Why does making bouillabaisse take two days?

A bouillabaisse, to be served in perfect conditions, should be prepared for a party of at least 6 to 7 people. The name comes from two words?bouillir? (to boil) and?abaisser? (to reduce). This soup takes a long time to prepare, mainly because of the broth, which is served as the first course when you order bouillabaisse.

Can stew contain too much red wine?

Don’t use too much wine

“Follow the recipe, because using too much wine in your cooking can put the whole dish out of balance,” says Jacobs. “You generally want the wine to be just one of the flavours that complements the food, not too dominant. “If in doubt, add a splash and then taste the dish.”

What type of booze pairs well with stew?

To enhance the straightforward flavors of a beef stew or a chili made with ground beef, try a dark beer, such as a stout, or pick up a cheap lager.

Is beef stew better with beer or wine?

At its most traditional, the carbonnade pairs beef with slow-cooked, caramelized onions; ale makes for a heartier stew than wine, one that’s more suited to its original chilly terroir and one that’s welcome here while we wait for spring to show up.

Can stew be simmered too long?

It depends on how much stew you’re actually making, but the sweet spot is about 2?3 hours. As much as we like the idea of a stew that sits on the stove all day, too much time will result in dry beef and mushy vegetables.

Which cut of beef makes the best stew?

Choose chuck steak, also referred to as gravy beef or braising steak, as it is the most frequently used beef in stews. Beef chuck comes from the forequarter of the animal and is inexpensive, easy to find, and contains parts of the neck, shoulder blade, and upper arm.

Should the lid be on or off while stew simmers?

The longer you cook your dish, the more water will evaporate, and the thicker the liquid becomes; this means the flavors become more concentrated, too. Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid.

What is the key to a tasty stew?

Stew uses collagen-rich, tough cuts of meat, which require at least two hours to break down. If you try to rush it and boil the stew, the muscle fibers will shrink and become tough. So give yourself a few hours to let it do its thing.

Is it preferable to cook stew in the oven or on the stove?

Hands-off cooking: One, you don’t have to watch the heat of the stovetop for hours, stirring and covering for the 2 1/2 to 3 hours most stews require, which is why oven-cooked stews are better.

Why is vinegar added to beef stew?

Feel free to add sweet potato noodles (glass noodles) or egg noodles to this dish, serve it alongside rice, or enjoy it as-is. The vinegar adds a subtle acidity that balances well with the soy sauce and the honey giving this otherwise extremely hearty beef stew a nice lightness to it.

Does cooking stew meat longer make it more tender?

Rushing the cooking process will result in tough, chewy beef. Instead, cook the stew low and slow for about two hours for really tender meat. Chuck meat is your best option for beef stew, but it’s also a pretty tough cut that needs time to break down and become tender.

Why is stew meat covered in flour?

You most frequently see this technique called for in stews, where flour is used to thicken the cooking liquid. The idea behind coating meat with a sprinkle of flour before browning in a hot pan is pretty simple: Flour is full of starch that will caramelize quickly and give a deeper color and flavor.

Can stew be simmered too long?

Slow cookers are created specifically to cook food for extended periods of time, but yes, you can still overcook in a slow cooker if something is left on the incorrect setting for a longer period of time than it should be.

Should liquid be used to cover stew in a slow cooker?

If you’re modifying a standard recipe for a slow cooker, it’s best to reduce the liquid by about a third so that it just covers the meat and vegetables. Because your slow cooker will have a tightly sealed lid, the liquid won’t evaporate.

What occurs if you don’t brown the meat before cooking it slowly?

To avoid the meat clumping together or adding extra grease to your cooked dish, always brown ground beef or any other ground meat in a skillet before adding it to your slow cooker.

Stews can be cooked in a slow cooker for 12 hours.

The general rule of thumb is that the maximum amount of time you can leave food in a slow cooker on warm is two to four hours. Most appliances will automatically shut off after about 20 hours on this setting, but you shouldn’t leave food in a slow cooker for an extended length of time.

Does cooking meat in a slow cooker make it more tender?

Cook Low and Slow To avoid tough meat in the slow cooker, extend the cooking time, make sure there is enough liquid, and keep an eye on the dish. This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat.

Can I cook stew in the crock pot all night?

However, it’s not a good idea to leave food in a slow cooker for days at a time, as this will cause the food to stain the interior of the cooker, make it soggy and overcooked, and expose it to bacteria.

Should the meat in the slow cooker be placed at the bottom?

Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. To ensure even cooking, cut food into uniform-sized pieces.

Before cooking, does stew meat get rinsed?

Meat and poultry are cleaned during processing, so additional washing is not necessary. While washing meat and poultry to remove dirt, slime, fat, or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn’t require it.

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