Hearty Cioppino
Dive into the rich, coastal flavors of Hearty Cioppino, a soul-warming seafood stew inspired by the classic Italian-American tradition. This aromatic dish brims with a medley of clams, mussels, shrimp, and tender chunks of white fish, all simmered in a savory broth infused with fennel, garlic, white wine, and hand-crushed tomatoes. A hint of crushed red pepper adds a gentle kick, while fresh parsley provides a bright, herbaceous finish. Perfectly paired with crusty bread for soaking up every last drop, this one-pot wonder is as impressive as it is comforting. Ideal for weeknights or special occasions, this easy-to-make cioppino is a must-try for seafood lovers. Serve it steaming hot and watch as everyone gathers around the table for a taste.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 1 medium fennel bulb, thinly sliced
- 4 garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 4 cups fish stock or clam juice
- 28 ounces canned whole peeled tomatoes, crushed by hand
- 2 bay leaves
- 4 fresh thyme sprigs
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 16 littleneck clams, scrubbed
- 16 mussels, scrubbed and de-bearded
- 1 pound large shrimp, peeled and deveined
- 1 pound firm white fish fillet, cut into 2-inch chunks (such as halibut or cod)
- 0.25 cup fresh parsley, chopped
- 1 loaf crusty bread, for serving
Instructions
In a large pot or Dutch oven, heat the olive oil and butter over medium heat until the butter melts.
Add the chopped onion and sliced fennel. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and red pepper flakes. Cook for another 1 minute until fragrant.
Add the tomato paste and cook for 2 minutes, stirring frequently to coat the vegetables.
Pour in the white wine and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
Stir in the fish stock or clam juice, crushed tomatoes (along with their juices), bay leaves, thyme sprigs, salt, and black pepper.
Increase the heat to high and bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld.
Add the clams and mussels to the pot. Cover and cook for 5 minutes until they start to open.
Gently stir in the shrimp and white fish chunks. Cook for another 5-7 minutes until the shrimp turn pink and the fish is opaque. Discard any clams or mussels that do not open.
Remove the pot from the heat. Discard the bay leaves and thyme sprigs.
Stir in the chopped parsley for a fresh pop of flavor.
Ladle the cioppino into bowls and serve hot with slices of crusty bread for dipping.
Nutrition Facts
Calories |
5794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2146 mg | 715% | |
| Sodium | 16194 mg | 704% | |
| Total Carbohydrate | 442.4 g | 161% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 59.9 g | ||
| Protein | 636.4 g | 1273% | |
| Vitamin D | 53.1 mcg | 265% | |
| Calcium | 2300 mg | 177% | |
| Iron | 308.3 mg | 1713% | |
| Potassium | 15045 mg | 320% | |
*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.
