Favorite Cioppino
Dive into the flavors of the sea with this delectable **Favorite Cioppino** recipe—a classic seafood stew that's a feast for both the eyes and the palate. Combining sweet Dungeness crab, tender shrimp, plump mussels, clams, scallops, and flaky white fish, this dish highlights the natural brininess of fresh seafood. The rich tomato-based broth is infused with aromatic fennel, garlic, thyme, and a touch of red pepper flakes for a hint of heat, all simmered in a base of dry white wine and fish stock for layers of incredible depth. Perfect for gatherings, this one-pot meal comes together in just an hour and is best enjoyed with warm, crusty bread to soak up every last drop of the flavorful broth. Whether you're hosting a special dinner or treating yourself, this Italian-American treasure is sure to impress. Perfect tags: seafood stew recipe, cioppino with crab, Italian seafood recipes, easy cioppino.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 medium fennel bulb, thinly sliced
- 4 cloves garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 1 cup dry white wine
- 4 cups fish stock or seafood stock
- 28 ounces canned crushed tomatoes
- 2 leaves bay leaves
- 3 sprigs fresh thyme sprigs
- 1 pound Dungeness crab legs or snow crab legs, cleaned and cracked
- 1 pound large shrimp, peeled and deveined
- 1 pound sea scallops
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound firm white fish (such as cod or halibut), cut into bite-sized pieces
- 0.25 cup fresh parsley, chopped
- to taste salt
- to taste 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 chopped onion and sliced fennel. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and crushed red pepper flakes. Cook for 1-2 minutes until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits at the bottom. Let it cook for 2-3 minutes until slightly reduced.
Add the fish stock, crushed tomatoes, bay leaves, and thyme sprigs. Stir to combine, then bring the mixture to a simmer.
Season the broth with salt and black pepper to taste. Cover and allow it to simmer gently for 15 minutes to let the flavors develop.
Add the crab legs to the pot and simmer for 5 minutes.
Carefully add the shrimp, scallops, mussels, clams, and fish pieces to the pot. Cover and cook for 7-10 minutes, or until the shellfish open up and the fish is cooked through. Discard any shellfish that do not open.
Taste the broth and adjust seasoning with additional salt and pepper, if needed.
Ladle the cioppino into bowls, ensuring each serving has a mix of seafood. Sprinkle with freshly chopped parsley.
Serve hot with crusty bread on the side for dipping into the rich broth.
Nutrition Facts
Calories |
5706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2217 mg | 739% | |
| Sodium | 15213 mg | 661% | |
| Total Carbohydrate | 423.8 g | 154% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 59.2 g | ||
| Protein | 705.4 g | 1411% | |
| Vitamin D | 32.8 mcg | 164% | |
| Calcium | 2359 mg | 181% | |
| Iron | 118.4 mg | 658% | |
| Potassium | 15244 mg | 324% | |
*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.
