Bobby Flay Cioppino Recipe

This easy and flavorful Bobby Flay Cioppino is a seafood lover’s dream, perfect for a cozy dinner. Packed with clams, shrimp, and snapper in a rich, tomato-based broth, it’s spiced with a touch of hot sauce for a zesty kick. Serve with crusty sourdough toast to soak up every delicious drop! This classic Italian-American stew comes together in under an hour for a truly impressive meal.

Bobby Flay Cioppino Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large shallot, thinly sliced
• 2 large garlic cloves, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 cup bottled clam juice
• 1 1/2 cups chicken stock or low-sodium broth
• 1 cup drained, diced tomatoes (from a 15-ounce can)
• 2 thyme sprigs
• 1 bay leaf
• 1/2 teaspoon hot sauce, plus more for serving
• Kosher salt and freshly ground black pepper
• 2 dozen littleneck clams, scrubbed
• 3/4 pound skinless snapper fillets, cut into 2-inch pieces
• 1/2 pound shelled and deveined medium shrimp
• 2 tablespoons unsalted butter
• 2 tablespoons coarsely chopped flat-leaf parsley
• Sourdough toast, for serving

How To Make Bobby Flay Cioppino

1. Sauté the Aromatics: In a large soup pot or Dutch oven, heat the olive oil over high heat. Add the sliced shallot and minced garlic and cook, stirring, for about 3 minutes, until softened and fragrant.
2. Build the Broth: Pour in the white wine and bring it to a boil, scraping up any flavorful browned bits from the bottom of the pot. Let it cook for about 3 minutes, until it has reduced by half. Stir in the diced tomatoes, clam juice, chicken stock, bay leaf, thyme, and hot sauce. Season with salt and pepper to taste. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
3. Cook the Seafood: Add the clams to the simmering broth, cover the pot, and cook for about 5-7 minutes, or until most of the clams have opened. Add the shrimp and the snapper pieces, then cover the pot again and continue to simmer for another 2-3 minutes. The seafood is done when the fish is opaque, the shrimp are pink, and all the clams have opened.
4. Finish and Serve: Using a slotted spoon, divide the cooked seafood among four large, shallow bowls. Remove and discard the bay leaf and thyme sprigs from the broth. Add the butter and fresh parsley to the pot and swirl the pan for 1 minute until the butter has melted into the broth.
5. Serve: Ladle the hot, fragrant broth over the seafood in each bowl. Serve immediately with plenty of crusty sourdough toast for dipping.

Recipe Tips

• How to get the most flavor? The most important secret is to build the broth first. Letting the aromatics, tomatoes, and stock simmer for a full 10 minutes before you add any of the quick-cooking seafood is the key to developing a deep, rich flavor base.
• How to avoid rubbery seafood? Do not overcook the seafood! This is the number one rule. The fish and shrimp only need a few minutes in the hot broth to cook through perfectly. The moment the shrimp turn pink and the fish is opaque, it’s done.
• What’s the best seafood to use? Use the freshest seafood you can find. As the recipe notes, this is crucial for the best flavor. Don’t be afraid to ask your fishmonger what’s freshest that day.
• Why finish with butter? Swirling in a pat of cold butter at the very end, off the heat, is a classic French technique called “monter au beurre.” It enriches the broth and gives it a beautiful, glossy sheen and a velvety texture.

What To Serve With Cioppino

This is a classic one-pot meal that is a hearty and complete dish on its own. The essential accompaniment is:

• Crusty sourdough bread for soaking up every last drop of the savory broth.
• A simple green salad with a light vinaigrette.
• A glass of the same crisp white wine you used in the cooking broth.

How To Store Cioppino

• Best Eaten Fresh: Cioppino is at its absolute best when it is served immediately, as the seafood is perfectly tender.
• Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the seafood will become firmer upon reheating.
• Reheat: Reheat the stew very gently in a saucepan over low heat only until it is warmed through. Do not let it boil, as this will overcook the seafood and make it rubbery.

Cioppino Nutrition Facts

• Serving: 1 serving
• Calories: 650 kcal
• Carbohydrates: 35g
• Protein: 45g
• Fat: 32g
• Saturated Fat: 12g
• Sodium: 1450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Buttermilk Biscuits Recipe
• Bobby Flay Grilled Peaches Recipe
• Bobby Flay Jambalaya Recipe