California Cioppino
Dive into the bold, briny flavors of the ocean with California Cioppino, a seafood lover's dream in a bowl. This hearty, tomato-based stew is a West Coast twist on the classic Italian-American dish, brimming with a medley of fresh mussels, clams, shrimp, and tender white fish, with optional crab legs for a luxurious touch. Enhanced with aromatic fennel, garlic, and a hint of red pepper flakes, the broth is perfectly balanced by a splash of dry white wine and rich fish stock. Simmered to perfection, this one-pot marvel is ideal for a cozy dinner, served with crusty bread to soak up every flavorful drop. Whether you're hosting a gathering or planning an indulgent family meal, this cioppino is a celebration of coastal flavors you won’t want to miss.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large (diced) yellow onion
- 1 medium (thinly sliced) fennel bulb
- 6 cloves (minced) garlic
- 0.5 teaspoons red pepper flakes
- 1 cup dry white wine
- 1 28-ounce can crushed tomatoes
- 4 cups fish stock
- 2 bay leaves
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (freshly ground) black pepper
- 1 pound (cleaned) mussels
- 1 pound (cleaned) clams
- 1 pound (peeled and deveined) large shrimp
- 1 pound (cut into 2-inch pieces) white fish fillets (such as halibut or cod)
- 1 pound (optional, cracked) crab legs
- 0.25 cup (chopped, for garnish) fresh parsley
- 4 (for serving) lemon wedges
- 1 loaf (for serving) crusty bread
Instructions
In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat.
Add the diced onion and sliced fennel. Sauté for 5–7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and red pepper flakes. Sauté for another 1–2 minutes until fragrant.
Increase heat to medium-high and pour in the white wine. Simmer for 3–4 minutes, scraping the bottom of the pot to deglaze, until the wine reduces slightly.
Stir in the crushed tomatoes, fish stock, and bay leaves. Season with salt and black pepper. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the base simmer for 20 minutes to develop the flavors.
Add the cleaned mussels and clams to the pot. Cover and cook for 5–7 minutes, or until they start to open. Discard any that remain closed.
Gently add the shrimp, white fish pieces, and crab legs (if using). Cover and cook for another 5–6 minutes, or until the shrimp turn pink and the fish is opaque and tender.
Taste the broth and adjust seasoning with additional salt or pepper, if needed.
Serve the Cioppino hot, garnished with chopped parsley. Accompany with lemon wedges and crusty bread for dipping.
Nutrition Facts
Calories |
4924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 15.8 g | ||
| Cholesterol | 1779 mg | 593% | |
| Sodium | 13130 mg | 571% | |
| Total Carbohydrate | 382.1 g | 139% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 51.1 g | ||
| Protein | 494.2 g | 988% | |
| Vitamin D | 39.9 mcg | 200% | |
| Calcium | 1700 mg | 131% | |
| Iron | 60.8 mg | 338% | |
| Potassium | 8568 mg | 182% | |
*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.
