If you’ve never heard of Cioppino, you may be a bit intimidated. Rest assured, this was easy to make and tasted absolutely delicious! Cioppino originated in San Francisco and is traditionally a fish stew made with tomatoes and various herbs & spices. It is an Italian-American dish with its similarities to various regional soups in Italy.
Being in the Pacific Northwest we are lucky to be surrounded by such amazing and fresh seafood. We wanted to take advantage of our local ingredients to make this PNW Cioppino. Of course we had to give it an indi chocolate spin, so in this recipe we included our Pacific Spice Rub which is perfect for any seafood dish. It pairs so nicely with the Spanish paprika and cayenne and gives it a ton of flavor.
We included Pacific Rockfish in our Cioppino but any white fish that you like will do. If you don’t have fish stock in your cabinet, a vegetable stock will do just fine. We served this alongside toasted bread from a local bakery to soak up the broth and we highly recommend you do the same!