Cioppino
Dive into the flavors of the sea with this hearty and aromatic Cioppino, a classic Italian-American seafood stew brimming with fresh mussels, clams, shrimp, and firm white fish. Simmered in a rich, tomato-based broth infused with garlic, fennel, white wine, and a hint of red pepper flakes, this dish captures the essence of coastal cuisine in every spoonful. Perfect for seafood lovers, Cioppino is both elegant and comforting, making it an ideal centerpiece for a dinner party or a cozy night in. Serve with crusty bread to soak up every drop of the vibrant, flavor-packed broth. Ready in under an hour, this one-pot wonder is a celebration of bold, fresh ingredients and timeless Mediterranean flavors.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced fennel bulb
- 4 minced garlic cloves
- 0.5 teaspoons crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 28 ounces canned whole peeled tomatoes
- 4 cups fish stock or clam juice
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 1 pound, scrubbed and debearded mussels
- 1 pound, scrubbed clams
- 12 peeled and deveined large shrimp
- 1 pound, cut into 2-inch pieces firm white fish (e.g., cod, halibut)
- 0.25 cup, chopped fresh parsley
- 1 loaf (for serving) crusty bread
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion and fennel. Cook for 5-7 minutes, stirring often, until softened.
Stir in the minced garlic and crushed red pepper flakes. Cook for 1-2 minutes until fragrant.
Push the vegetables to the side and add the tomato paste. Let it cook for 2 minutes to caramelize slightly, then mix it into the vegetables.
Pour in the dry white wine, stirring to deglaze the pot. Simmer for 3-4 minutes to reduce slightly.
Add the canned tomatoes (crushing them with your hands or a spoon), fish stock or clam juice, bay leaf, oregano, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Simmer the broth uncovered for 20 minutes to allow the flavors to develop.
Increase the heat to medium and add the mussels and clams. Cover the pot and cook for 5-7 minutes, until the shells open. Discard any that do not open.
Stir in the shrimp and white fish pieces. Cook for an additional 3-4 minutes, or until the shrimp turn pink and the fish is opaque.
Taste the broth and adjust seasoning with more salt and pepper as needed.
Ladle the Cioppino into bowls, ensuring an even distribution of seafood. Garnish with chopped parsley.
Serve immediately with crusty bread for dipping.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.9 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 173 mg | 13% | |
| Iron | 9.6 mg | 54% | |
| Potassium | 1213 mg | 26% | |
*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.
