The first time I ever had Cioppino, I was visiting a friend in Fort Lauderdale, and the night I landed, he took me to 15th Street Fisheries – which quickly became my favorite seafood restaurant in the US. What’s so special about the restaurant? I’m glad you asked!
First of all, it’s in the Lauderdale Marina, which is next to the best drawbridge I’ve ever seen in my life. It’s conveniently at the mouth of the New River (Himmarshee), which is one of the rivers that connects the Everglades to the Atlantic ocean. And It’s BEAUTIFUL. There’s never a bad time to sit dockside or upstairs, enjoy the breeze, watch the Tarpon, and just…breathe.
But I digress.
One day, I’ll take you on a tour of my favorite places in Sunny South Florida. Today, lets make some Cioppino.
Since that first night in Fort Lauderdale, I have wanted to learn how to make the best seafood dish I’ve ever eaten. When I ordered it, I didn’t know what to expect, and when I got it, I couldn’t stop eating it.
Let’s Make Soup!
Now, my desire to make new things hinges on my desire to share with others. So, over the years I’ve thought about making Cioppino for someone special, but life happened as it does. It wasn’t until last week that I remembered I wanted to make seafood stew, and as it happens, I live in a house with some pretty special extended family members.
So, I went on a hunt for the best cioppino recipe I could find – and I found 2. This recipe is inspired by Giada De Laurentiis’ and Ina Garten’s recipes. It’s my way of combining the best parts of both, while paying homage to two of the best chefs on the planet.
What I Changed
I am not a big fan of anisette, which features prominently in anything you add it to. I didn’t add it. I also didn’t add fresh fennel, used less wine, didn’t use mussels, and picked tuna as my firm fish. There were a few other additions and subtractions, and in the end my dish was a hit. It’s even pretty delicious with my Cheesy Soda Biscuits, and deserves a dessert like my Easy Peach Cobbler.
I hope you enjoy my version of cioppino, and don’t forget to tag me in those Instas!
- 3 Tbsp Olive Oil extra virgin
- 3 Tbsp Butter
- 3 Shallots diced
- 1 Green Pepper diced
- 3 Garlic Cloves diced
- 1/2 tsp Crushed Red Pepper
- 1 tsp Fennel Seed
- 1 15-oz can Crushed Tomatoes
- 1 15-oz can Diced Tomatoes
- 3 Cups Chicken Broth
- 1/2 Cup Pinot Gris Pinot Grigio
- 1/2 Pound Shrimp peeled & deveined
- 1/2 Pound Tuna Steaks in 1-inch cubes
- 1/2 Pound Sea Scallops
- 1 Can Clams with juice
- 2 tsp Black Pepper
- 1 Tbsp Salt
- Over medium heat in the dutch oven, saute the shallots and green pepper in olive oil until the onion is translucent
- Add butter, fennel, red pepper, and garlic, and cook until you can just start to smell them - about 2 minutes
- Add wine and let the onions and peppers soak it up a little, about 30 seconds
- Add tomatoes, broth, salt and pepper. Bring to boil, reduce to simmer. Cover and let cook down about half way (30-ish minutes)
- Uncover and add Tuna - let cook for about 10 minutes. Don't stir or cover!
- Add the scallops and let cook for 2-3 minutes. Don't stir or cover!
- Add the shrimp & clams, and let simmer for 3-4 minutes. Don't stir or cover!
- Stir gently
- Remove from heat, cover and let sit for 3-4 minutes
- Serve with crusty bread