Cioppino with Gremolata

Name: Cioppino with Gremolata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 4 cloves garlic, minced; 1 teaspoon red pepper flakes; 1 can (28 oz) crushed tomatoes; 2 cups seafood stock; 1 cup white wine; 1 pound shrimp, peeled and deveined; 1 pound mussels, cleaned; 1 pound clams, cleaned; Salt and pepper to taste; Fresh parsley for garnish; 1/4 cup fresh parsley, chopped; 1 tablespoon lemon zest; 1 clove garlic, minced

Highlighted under: Wanderlust Cooking Creations

A flavorful seafood stew with a zesty gremolata topping.

Created by

Emma

Last updated on 2025-12-06T18:49:54.662Z

Cioppino, a classic Italian-American seafood stew, originated in San Francisco. Traditionally made with a variety of fresh fish and shellfish, this dish is enhanced with a bright and zesty gremolata that elevates the flavors to new heights.

        Why You'll Love This Cioppino
        A hearty mix of fresh seafood in a savory broth
Zesty gremolata adds a fresh kick
Perfect for cozy dinners or special occasions

      

What is Cioppino?

Cioppino is a beloved Italian-American seafood stew that originated in San Francisco, California. This dish reflects the rich maritime history of the region, combining the freshest catches of the day into a savory broth. Traditionally, it's a hearty mix of fish, shellfish, and tomatoes, simmered together to create a comforting meal perfect for any occasion.

The beauty of cioppino lies in its versatility. You can customize it with your favorite seafood, making it an ideal dish for seafood lovers. Whether you prefer shrimp, mussels, clams, or even fish, this stew can accommodate a variety of flavors while still offering a rich, aromatic experience.

The Role of Gremolata

Gremolata is a vibrant condiment that elevates cioppino to a new level of flavor. Traditionally made with parsley, lemon zest, and garlic, this zesty topping adds a fresh brightness that cuts through the richness of the seafood stew. It's a simple yet impactful addition that enhances the overall dining experience.

When you sprinkle the gremolata on top of your cioppino just before serving, it creates a delightful contrast. The freshness of the parsley and the zing of the lemon zest harmonize beautifully with the savory broth, making every spoonful a burst of flavor that leaves you wanting more.

Perfect Pairings

Cioppino is a dish that shines when served with the right accompaniments. A crusty loaf of sourdough bread is a classic choice, perfect for sopping up the rich broth and enhancing the meal. You might also consider a light, crisp salad to balance the hearty stew.

For drink pairings, a chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio, complements the seafood beautifully. If you prefer non-alcoholic options, a sparkling water or a citrus-infused mocktail can add a refreshing touch to your dining experience.

Ingredients

For the Cioppino

2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 can (28 oz) crushed tomatoes
2 cups seafood stock
1 cup white wine
1 pound shrimp, peeled and deveined
1 pound mussels, cleaned
1 pound clams, cleaned
Salt and pepper to taste
Fresh parsley for garnish

For the Gremolata

1/4 cup fresh parsley, chopped
1 tablespoon lemon zest
1 clove garlic, minced

Combine all ingredients in a large pot for a delicious stew.

Instructions

Sauté the Aromatics

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

Add the Liquids

Pour in the crushed tomatoes, seafood stock, and white wine. Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors.

Cook the Seafood

Add the shrimp, mussels, and clams to the pot. Cover and cook until the mussels and clams open up, about 5-7 minutes. Season with salt and pepper to taste.

Prepare the Gremolata

In a small bowl, combine the chopped parsley, lemon zest, and minced garlic. Mix well.

Serve

Ladle the cioppino into bowls and top with a generous sprinkle of gremolata. Garnish with fresh parsley and enjoy!

Serve the cioppino hot with crusty bread for dipping.

Tips for the Best Cioppino

To create the best cioppino, always use the freshest seafood you can find. Visit your local fish market for the catch of the day, and don’t hesitate to ask for recommendations from the fishmonger. Additionally, feel free to adjust the types of seafood based on your preferences or what’s in season.

Don't rush the simmering process. Allowing your broth to cook for the full 10 minutes will help meld the flavors beautifully, resulting in a more robust and delicious stew. Taste as you go and adjust the seasoning to ensure it’s just right for your palate.

Storing and Reheating Cioppino

If you have leftovers, cioppino can be stored in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the seafood may become a bit tougher when reheated. To maintain the best texture, reheat gently on the stovetop over low heat.

For longer storage, you can freeze cioppino for up to three months. When freezing, it's best to do so without the gremolata, as the fresh ingredients are best enjoyed when added just before serving. Allow the stew to cool completely before transferring to freezer-safe containers.

Questions About Recipes

→ Can I use frozen seafood?

Yes, you can use frozen seafood, but make sure to thaw it before adding it to the stew.

→ What can I substitute for white wine?

You can use additional seafood stock or a splash of vinegar as a substitute for white wine.

→ How do I store leftovers?

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

→ Can I make this recipe in advance?

While the stew is best fresh, you can prepare the base ahead of time and add seafood before serving.