Bobby Flay Cioppino Recipe
If you love seafood, this Bobby Flay Cioppino Recipe is perfect for you. It is rich, flavorful and full of fresh ocean taste.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 fennel bulb chopped
- 1 red bell pepper chopped
- 1 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 2 cups seafood stock or clam juice
- 1 28-ounce can crushed tomatoes
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- ½ pound clams cleaned
- ½ pound mussels cleaned
- ½ pound shrimp peeled and deveined
- ½ pound firm white fish cut into chunks
- Crusty bread or sourdough croutons for serving
- Fresh parsley for garnish
Instructions
Heat Olive Oil
- Place olive oil in a Dutch oven over medium heat. Heat until shimmering, ready for vegetables.
Sauté Vegetables
- Add onion, fennel and red bell pepper. Cook 5–6 minutes until softened and fragrant.
Add Garlic and Red Pepper
- Stir in garlic and crushed red pepper flakes. Cook 1 minute to release aroma without burning.
Deglaze with Wine
- Pour in white wine. Stir and scrape bottom to lift any browned bits for extra flavor.
Add Stock and Tomatoes
- Add seafood stock and crushed tomatoes. Stir in thyme, oregano, salt, and black pepper.
Simmer the Broth
- Bring to a gentle simmer. Cook 15–20 minutes to allow flavors to meld.
Add Seafood
- Add clams, mussels, shrimp and fish chunks. Cover and cook 5–8 minutes until seafood is cooked and shells open.
Prepare Croutons
- Optional: toast crusty bread or sourdough cubes to serve with cioppino.
Serve Hot
- Ladle cioppino into bowls. Top with fresh parsley. Serve immediately with crusty bread or croutons.
Notes
- Use fresh, high-quality seafood for best flavor
- Avoid overcooking seafood to keep it tender
- Add a splash of lemon juice for brightness
- Swap clams or mussels with scallops if desired
- Use panko croutons for extra crunch
- Reduce red pepper flakes for milder taste
- Add a pinch of smoked paprika for smoky depth