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bowl of Filipino Cioppino in a brown bowl
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Filipino Cioppino - Seafood Coconut Milk Stew

Tender chunks of fish and fresh seafood simmer in a creamy coconut broth.  This Asian version of Cioppino is inspired by a historic San Francisco restaurant with Filipino roots. 
Course Main Course
Cuisine Asian, Filipino
Keyword coconut milk stew, seafood recipes
Prep Time 25 minutes
Cook Time 25 minutes
Servings 2
Calories 438kcal
Author Agile Test Kitchen

Ingredients

  • 2 1/2 lb mixed seafood clams, mussels, white fish, shrimp, scallops, squid

Coconut milk stock

  • 1 can coconut milk or 2 cups
  • 1/2 c white wine
  • 1 ea jalapeno deseeded if you prefer less spice
  • 1 Tb fish sauce
  • 1/2 ea carrot small dice
  • 1 stalk celery small dice
  • 1/2 ea onion small dice
  • 2 cloves garlic minced
  • 2 tsp ginger minced
  • 1 ea green onion finely chopped

Instructions

  • Combine all coconut milk stew ingredients in a large saucepan. Bring to a simmer, and cook for 15-20 minutes.
  • Make sure all the seafood is cleaned and ready to cook. Fish should be skinned, deboned, and cut into 2" chunks. Shrimp should be peeled and deveined. Scallops should have the sinewy adductor mussel torn off. Mussels should be scrubbed and debearded. Clams should be soaked in a little salt water to remove any sandy grit. Squid should be cut into 2" chunks.
  • Gently add fish chunks to simmering stock. It should only take a few minutes to cook until opaque and firm to the touch. Remove from pot and set aside.
  • Add scallops and shrimp if using. Cook in simmering stock for a few minutes until cooked and remove. Remove and set aside.
  • Add clams and mussels to the stock. Cook until opened. Discard any mussels that have not opened. Unopened clams can be cooked longer until opened. Add scallops and shrimp back into the broth to reheat.
  • Spoon fish into bowls. Ladle over the coconut seafood stew into bowls. Serve hot, and with brown rice.

Notes

  1. If you prefer to make your life easier and just use a bag of frozen mixed seafood, please do.  Then you will feel no guilt for dumping it all in the pot at once and simmering until the seafood is hot.
  2. If you plan to simmer for longer than 15 minutes, in case you forget about it, cover the pot with a lid so all the liquid doesn't evaporate away.
  3. Omit the jalapeno or other chili if you don't like spice.  Add more fresh chile if you prefer more spice. 
  4. Serve with still or sparkling Vouvray (aka French chenin blanc). 

Nutrition

Calories: 438kcal | Carbohydrates: 9g | Protein: 5g | Fat: 41g | Saturated Fat: 36g | Sodium: 751mg | Potassium: 541mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 6mg