A Cheaper Cioppino
Savor the rich, coastal flavors of "A Cheaper Cioppino," a budget-friendly twist on the classic Italian-American seafood stew. This hearty dish combines tender chunks of white fish, plump shrimp, and optional mussels or clams in a robust tomato and white wine broth spiced with oregano, thyme, and red pepper flakes. Packed with aromatic vegetables like onion, celery, and red bell pepper, this one-pot recipe is as nutritious as it is comforting. Ready in just under an hour, it’s perfect for weeknight dinners or casual gatherings. Serve with warm, crusty bread to soak up every last drop of the flavorful broth. Affordable, delicious, and easy to make, this cioppino is a seafood lover's dream come true!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 large garlic cloves, minced
- 2 medium celery stalks, diced
- 1 large red bell pepper, diced
- 1 cup dry white wine
- 4 cups low-sodium chicken or vegetable broth
- 1 28-ounce can crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes
- 1 leaf bay leaf
- 1 pound frozen cod or whitefish, cut into 2-inch chunks
- 1 pound peeled, deveined frozen shrimp
- 1 pound mussels or clams (optional, scrubbed and cleaned)
- 0.25 cup fresh parsley, chopped
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) ground black pepper
- 1 loaf crusty bread, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, garlic, celery, and red bell pepper. Sauté for 5-7 minutes or until softened and fragrant.
Pour in the white wine and bring to a simmer, scraping the bottom of the pot to deglaze and release any browned bits.
Add the chicken or vegetable broth, crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes, and bay leaf. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes to develop the flavors.
Add the fish chunks to the broth and cook for 5 minutes.
Stir in the shrimp and mussels or clams (if using). Cover the pot and cook for an additional 5–7 minutes, or until the shrimp are pink and opaque, and the mussels or clams have opened. Discard any that remain closed.
Taste the stew and season with salt and black pepper as needed.
Stir in the chopped parsley just before serving.
Ladle the cioppino into bowls and serve hot with slices of crusty bread for dipping.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.0 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1347 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
