Cioppino tips
What else can you add to Cioppino?
It’s easy to slightly adapt this Cioppino recipe to suit your tastes. Consider adding other types of fish or seafood like lobster, oysters, or smoked herring fillets. If you don’t have access to halibut, sea bass, swordfish, or another hardy, non-oily fish would be a great substitute. Feel free to throw in extra veggies like mushrooms, chopped green peppers, or scallions.
How should you serve Cioppino?
Cioppino is served hot in bowls. Garnish each serving with sambuca and chopped parsley. Since some seafood is served in the shell, you may need special utensils such as seafood forks or shrimp crackers.
What to serve with Cioppino?
This stew is usually served with warm, crusty sourdough or French bread to dip in the succulent tomato and seafood broth. We recommend drinking this stew with a strong white wine. Chardonnay pairs beautifully with many types of fish and seafood. Chablis, Sauvignon Blanc or Vermentino are also good choices. If you prefer red wine, Zinfandel and Pinot Noir are great pairings. Look here for more seafood recipes you’re sure to love and other food and wine pairings to add to your evening rotation.
—Amy Glander, Editor-in-Chief of Taste of Home
nutritional information
2 cups: 298 calories, 8g fat (1g saturated fat), 140mg cholesterol, 830mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 35g protein.
