Italian Fishermen's Stew: Cioppino!

January 27, 2018

Easy Cioppino Recipe

If it's a fish stew you're after, you're going to love this one. Here's my rendition of an easy cioppino recipe. And here's the thing, the seafood broth that results from this recipe is full of ocean flavors that burst in your mouth. Yummy!!

 

My recipe includes fresh caught rockfish and squid. And then, just like the original version, the tomatoes, fennel, bell peppers and onions all join hands to create this perfect Italian dish.

 

If you need to learn how to clean market squid, check out my Squid Pasta video where you'll learn everything there is to cleaning and prepping squid.

 

Tony's sculpin catch! 

 

Easy Cioppino Recipe With Rockfish & Squid (serves 2)

2 rockfish 1.5-2 pounds, gutted, scaled and head removed

1 pound market squid, cleaned and cut into large rings 

28 oz San Marzano whole peeled tomatoes (see the links below)

1 stalk fennel, course chop

1/2 onion diced

1 red bell pepper, course chop

3-4 garlic cloves

1 whole fresh tomato, grated

Kosher salt

Cracked black pepper

1 tablespoon oregano

1 cup of dry white wine (I love a good pino grigio)

3-4 tablespoons extra virgin cold pressed olive oil

Chopped parsley or green onions for garnish

 

How To Make Easy Cioppino Recipe

1. Start by heating the olive oil in a large casserole pan, and then add in the onions with a pinch of salt and pepper. Next add the red onions, fennel and lastly, the garlic. Allow this to cook over a medium heat for about 10 minutes.

 

2. Now is the time to add the whole peeled tomatoes. After that, use a hand held grater and grate a whole tomato inside your casserole pan. Also, add the oregano and cup of white wine to finish the stew. Allow this to simmer for another 15 minutes. If your fish and squid isn't prepared yet, then now is the time to do it.

 

3. Next, start by adding the whole rockfish on top of the stew. Remember to add a lid on the casserole pan and thereby steaming the rockfish for 10-15 minutes. Now add the squid and cook only for another 1-2 minutes.

 

4. Finally, serve in a plate and garnish with chopped parsley or green onions. Hope you love it!

 

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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶 

➤ Casserole Pan Stainless Steel w/Lid 3-quart http://amzn.to/2CTdQgA

➤ Morton Kosher Salt 3lbs

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➤ Adjustable Pepper Grinder, Clear

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➤ Spicy World Black Peppercorn 16-oz bag

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➤ Commercial Plastic Cutting Board 24"x18" http://amzn.to/2COJkom

➤ Ex-Large Bamboo Cutting Board 18"x14"

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➤ Wusthof Pro Cook’s Knife 12-inch

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➤ 12-inch Chef's Knife

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➤ Cuda 10" Fillet Knife

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➤ Heavy Duty Kitchen Shears

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➤ Cento San Marzano Organic Peeled Tomatoes http://amzn.to/2DNzHZI

➤ Kirkland Organic Extra Virgin Olive Oil 2L

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➤ Multi-Purpose Stainless Steel Scraper & Chopper http://amzn.to/2CK4sv5

➤ Large Hand Held Box Grater Stainless Steel http://amzn.to/2ANy0WC

➤ Multi Length 8-piece Wooden Spoons

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➤ 20-Jar Revolving Spice Tower W/5 year FREE Spice Refills http://amzn.to/2DDOlj7

 

PHOTOGRAPHY EQUIPMENT USED 🎥

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➤ GoPro HERO4 Black

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Meet The

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Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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