Cioppino (Fisherman’s Stew)

Name: Cioppino (Fisherman's Stew)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 large portions
Cuisine: Italian
Ingredients: 1/2 lb Italian sausage, ground (If you are following SIBO or Low-FODMAP make sure you choose a ground sausage that does not have garlic or onion); 2 tbsp garlic oil (may sub 2 tbsp avocado or olive oil plus 4 minced garlic cloves if you are not following SIBO or Low-FODMAP); 1 1/2 cup fennel, finely diced; 1 cup green onion, chopped; 3 tbsp tomato paste; 1 1/2 cup dry white wine (I usually use a Sauvignon Blanc or a Pinot Gris); 1 (32oz) chicken broth; 1 (14.5oz) can diced roasted tomatoes; 2-3 tsp fish sauce; 1/2 tsp cracked black pepper; 1/4 tsp red pepper flakes; 1 bay leaf (optional); 8 oz firm white fish (cod, tilapia, halibut, haddock), diced into 1.5-inch cubes; 1 lb mussels, washed, debearded, and set to chill in an ice bath; 1 lb large prawns or shrimp, peeled, deveined, and tails removed; 3/4 cup flat leaf parsley, chopped; 1/2 a lemon

April 24, 2018 By Whip & Wander 57 Comments

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Some dishes always feel just a little bit more special than others. Cioppino, or Fisherman’s Stew if you prefer, is a dish that for whatever reason always makes me feel like it’s a special occasion. Simple, yet indulgent ingredients like fresh, quality seafood in a beautiful broth will always be tops in my book.

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Cioppino and a bottle of wine

This is one of those recipes that demand vinyl to be played and dancing to commence in the kitchen while you cook. It’s one of those recipes where you better be prepared to make it single-handedly because your other hand should have a fresh glass of wine chilling in it. I mean, the recipe calls for wine, so what else are you going to do with the rest of the bottle – just let it sit there? That’s just plain wasteful. I generally like to make my Cioppino with a dry white wine such as Sauvignon Blanc or Pinot Gris.

A little history for your palate

Cioppino’s origins can be traced to early 1800s San Francisco history by Italian-American immigrants. Fishermen who were unsuccessful with their catch that day would walk around with a pot to other fishermen, asking them to chip in what they could. The collected sea fare became their Cioppino, a varied collection of whatever was caught that day made into a stew that night. Its roots are heavily Italian, but also share similarities with the Bouillabaisse of French cuisine.

A note for special diets

Made as directed, this Cioppino is grain-free, gluten-free, and friendly for Paleo, Keto, SIBO, and Low-FODMAP diets.

Traditionally, Cioppino is paired with a crusty baguette but we limit our grain at home and find that this soup is super filling on its own. If you aren’t adverse to some extra carbs and starches in your diet and want to increase the heartiness of this stew in the winter months, cannellini, great white northern, or kidney beans make for a great grain-free addition.

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