Recipe Template Sample Using Chat Gpt, Tuesday, January 27, 2026

Cioppino Seafood Stew with Gremolata Toasts

Tomato-based seafood stew featuring clams, mussels, shrimp, squid, and white fish—finished with bright gremolata butter toasts.

Cuisine / RegionItalian-American (San Francisco)
CourseMain / Seafood Stew
Yield~6 servings
Skill LevelIntermediate
Prep Time~25 minutes
Cook Time~45 minutes
Total Time~1 hour 10 minutes
DietaryPescatarian
Dinner Party Weekend Cooking Seafood Tomato Broth Gremolata Toasts

Summary

Cioppino is a bold, briny seafood stew built on a deeply flavored tomato-wine broth. It’s ideal for entertaining because you can prepare the base ahead, then gently cook the seafood right before serving. The gremolata butter toasts add brightness, richness, and crunch in every bite.

Equipment

Required

  • Large heavy stockpot or Dutch oven
  • Knife + cutting board
  • Wooden spoon
  • Bowls for seafood prep

Optional / Helpful

  • Fish tweezers (pin bones)
  • Instant-read thermometer
  • Sheet pan for toasts

Mise en Place

  • Soak clams in cold water (about 1 hour) to purge sand.
  • Scrub mussels; remove beards.
  • Peel and devein shrimp.
  • Slice squid rings; halve tentacles.
  • Chop onion, fennel, celery; mince garlic; zest lemon; chop parsley.
  • Slice and toast baguette.

Instructions

1) Build the Aromatic Base

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, fennel, celery, ½ tsp salt and ¼ tsp pepper. Sauté until softened, about 6–8 minutes.
  3. Add 2 minced garlic cloves and red-pepper flakes; cook until fragrant, 1–2 minutes.

2) Develop the Broth

  1. Add squid; cook until opaque and tender, about 15–20 minutes (gentle heat).
  2. Stir in tomato paste and oregano; cook 1 minute.
  3. Pour in wine; increase heat and reduce by about half, 5–7 minutes.
  4. Add crushed tomatoes, bay leaves, clam juice, and stock. Bring to a boil, then reduce to a simmer. Cover and simmer about 30 minutes.

3) Finish with Seafood

  1. Bring the stew back to medium heat. Add clams; cover and cook about 3 minutes.
  2. Stir in shrimp and mussels.
  3. Lay fish pieces on top; cover and simmer until shellfish open and fish/shrimp are just cooked, about 5 minutes.
  4. Discard bay leaves. Taste and adjust salt/pepper. (Optional: stir in a bit more chopped parsley.)

4) Gremolata Toasts

  1. Mix softened butter with parsley, lemon zest, and a pinch of salt.
  2. Rub toasted baguette slices with the remaining garlic clove (cut-side down), then spread with gremolata butter.

Chef Notes (Critical Control Points)

  • Seafood timing: Add delicate fish last to avoid overcooking.
  • Shellfish safety: Discard any clams or mussels that do not open after cooking.
  • Texture cues: Shrimp should be opaque; fish should flake gently; broth should taste balanced (salt + acid).
  • Make-ahead: Make the broth base in advance; reheat and cook seafood just before serving.

Plating & Presentation

  • Serve in deep, warmed bowls.
  • Arrange a mix of seafood visibly on top for impact.
  • Finish with chopped parsley and a touch of lemon zest.
  • Plate gremolata toasts on the side (2–3 per person).

Pairings

  • Wine: Dry white (Sauvignon Blanc, Pinot Grigio) or a light-bodied red (young Pinot Noir).
  • Sides: Simple green salad, roasted broccolini, or citrus-fennel salad.
  • Extras: Lemon wedges, chili oil, flaky salt for finishing.

Storage & Make-Ahead

  • Base broth: Refrigerate up to 1 day; reheat gently.
  • Leftovers: Refrigerate up to 2 days (seafood texture softens over time).
  • Freezing: Not recommended for best seafood texture.