Shrimp and Sausage Cioppino
This recipe guides you through making a robust Shrimp and Sausage Cioppino, a hearty seafood and meat stew. It starts by browning spicy Italian turkey sausage with aromatic vegetables, then simmers in a rich broth of white wine, tomato paste, and chicken broth. Finished with tender shrimp, cannellini beans, and fresh herbs, it's a comforting and flavorful dish.
Equipment
- 1 Dutch Oven or Large Saucepan Essential for sautéing and simmering the stew.
- 1 Wooden Spoon For stirring and breaking up the sausage.
- 1 Chef's knife For chopping vegetables.
- 1 Cutting Board For preparing ingredients safely.
- 1 Ladle For serving the cioppino into bowls.
Ingredients
Main
- 1/4 cup extra-virgin olive oil
- 1 large fennel bulb trimmed and chopped into 1/2-inch pieces
- 4 cloves garlic peeled and smashed
- 1 large or 2 small shallots chopped
- 1/2 teaspoon kosher salt plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper plus 1/4 teaspoon
- 1 pound spicy Italian turkey sausage links casings removed
- 2 cups white wine such as Pinot Grigio
- 1/4 cup tomato paste
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 pound large shrimp peeled and deveined
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 cup fresh basil leaves chopped
- 1 tablespoon chopped fresh thyme leaves
- Serving suggestion: crusty sourdough bread.
Instructions
- In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.
Notes
1. Deglazing is crucial: When adding the white wine, vigorously scrape up all the browned bits (fond) from the bottom of the pan. This concentrated flavor is key to the cioppino's depth. 2. Do not overcook the shrimp: Shrimp cook very quickly; remove them from the heat as soon as they turn pink and opaque, usually within 3-4 minutes, to ensure they remain tender and juicy. 3. Fresh herbs make a difference: The fresh basil and thyme add a bright, aromatic finish that elevates the dish significantly. 4. Serve with quality bread: Crusty sourdough is ideal for soaking up the rich, savory broth.