Fresh and Spicy Cioppino is a delicious seafood stew with a bold and vibrant flavor profile. This hearty dish originates from the Italian-American fishing community in San Francisco, where it was created as a way to make use of the day’s fresh catch. Cioppino is known for its rich tomato-based broth infused with garlic, herbs, and a touch of spice. It features an assortment of fresh seafood, including clams, mussels, shrimp, scallops, and a bed of fresh baby spinach. This dish is a true celebration of flavors from the sea.

The history of Cioppino can be traced back to the late 1800s when Italian immigrants settled in the bustling fishing neighborhoods of San Francisco. With an abundance of fresh seafood available from the nearby Pacific Ocean, fishermen would gather their daily catch and share it with their community. The fishermen’s wives, known as “cioppine,” would prepare a communal stew using the variety of seafood brought home by their husbands.

The word “cioppino” is derived from the Ligurian dialect word “ciuppin,” which means “to chop” or “chopped.” The name refers to the practice of chopping or cutting up various types of seafood to create this hearty stew. Originally, the dish was made with whatever seafood was available, making it a flexible and adaptable recipe.

Over time, Cioppino gained popularity beyond the Italian-American fishing communities and became a signature dish of San Francisco. It has since spread across the United States and is beloved for its robust flavors and the freshness of the seafood it showcases.

Using prepared pasta sauce makes this hearty and hot one-pot dinner a cinch.

PREP: 25 MIN.

COOK: 25 MIN.

MAKES: 8 SERVINGS (3 QUARTS)

INGREDIENTS

• 5 garlic cloves, minced
• 2 tablespoons olive oil
• 1 jar (24 ounces) tomato basil pasta sauce
• 1 bottle (8 ounces) clam juice
• 1 cup dry white wine or chicken broth
• ¼ cup water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon minced fresh basil
• 1 teaspoon minced fresh thyme
• 1 pound fresh littleneck clams
• 1 pound fresh mussels, scrubbed and beards removed
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 pound bay scallops
• 1 package (6 ounces) fresh baby spinach

INSTRUCTIONS

1. In a Dutch oven or large pot, sauté the minced garlic in olive oil until tender.
2. Add the tomato basil pasta sauce, clam juice, dry white wine or chicken broth, water, salt, sugar, crushed red pepper flakes, minced basil, and minced thyme to the pot. Bring the mixture to a boil.
3. Reduce the heat and let the sauce simmer, uncovered, for 10 minutes to allow the flavors to meld together.
4. Add the fresh littleneck clams, mussels, and shrimp to the pot. Bring the mixture to a boil again, then reduce the heat and let it simmer, uncovered, for 10 minutes. Stir occasionally.
5. Stir in the bay scallops and fresh baby spinach. Cook for an additional 5-7 minutes or until the clams and mussels open, the shrimp turn pink, and the scallops become opaque. Discard any unopened clams or mussels.

Serve the Fresh and Spicy Cioppino hot in large bowls, accompanied by crusty bread to soak up the flavorful broth. This seafood delight is perfect for a special occasion or a cozy dinner at home, allowing you to savor the delicious flavors of the ocean.