Cioppino a La South Beach
Dive into the vibrant flavors of "Cioppino a La South Beach," a coastal-inspired seafood stew that’s both comforting and elegant. This one-pot marvel marries the sweetness of fresh shrimp, mussels, clams, and white fish with a rich tomato and white wine broth, infused with aromatic fennel, garlic, and a touch of heat from crushed red pepper flakes. Simmered to perfection with fresh herbs and a splash of seafood stock, this hearty dish brings the flavors of the ocean straight to your table. Perfectly suited for dinner parties or a cozy night in, serve it with crusty bread to soak up the flavorful broth and a squeeze of lemon for a refreshing finish. Ready in under an hour, this protein-packed, low-carb dish is a celebration of seafood that captures the essence of coastal dining.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 small fennel bulb, thinly sliced
- 4 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 0.5 teaspoons crushed red pepper flakes
- 1 cups dry white wine
- 28 ounces tomatoes, canned and crushed
- 3 cups fish or seafood stock
- 2 pieces bay leaves
- 1 teaspoons fresh thyme, chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 pounds mussels, scrubbed and de-bearded
- 1 pounds clams, scrubbed
- 1 pounds large shrimp, peeled and deveined
- 1 pounds firm white fish (e.g., cod or halibut), cut into bite-sized pieces
- 0.25 cups fresh parsley, chopped
- 4 pieces lemon wedges, for serving
Instructions
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, fennel, and red bell pepper. Sauté for about 5-7 minutes, or until vegetables are softened and fragrant.
Stir in the minced garlic and crushed red pepper flakes. Cook for 1 minute, being careful not to burn the garlic.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 2-3 minutes.
Add the crushed tomatoes, seafood stock, bay leaves, thyme, salt, and black pepper to the pot. Stir well and bring to a simmer.
Reduce heat to low, cover the pot, and let the flavors meld together for 15 minutes.
Add the mussels and clams to the pot. Cover and cook for 5 minutes, or until the shells begin to open.
Gently stir in the shrimp and white fish. Cover and cook for an additional 5 minutes, or until the seafood is opaque and cooked through. Discard any mussels or clams that did not open.
Taste the broth and adjust seasoning with additional salt or pepper, if needed.
Garnish with fresh parsley and serve hot with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.1 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 259 mg | 20% | |
| Iron | 16.3 mg | 90% | |
| Potassium | 1949 mg | 41% | |
*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.
