No Shells Cioppino
Dive into the rich, coastal flavors of *No Shells Cioppino*, a simplified take on the classic Italian-American seafood stew that's perfect for effortless weeknight dining or special occasions. This shell-free recipe combines tender cod, succulent shrimp, and delicate scallops with a vibrant tomato-based broth infused with aromatic fennel, garlic, and a touch of heat from red pepper flakes. With no shells to fuss over, every spoonful is packed with pure, clean seafood goodness. Simmered with white wine, fish stock, and a medley of fresh herbs, this one-pot dish delivers bold flavor with minimal prep and cleanup. Serve it piping hot with crusty bread for soaking up the savory broth, and garnish with fresh parsley for a touch of brightness. A true seafood lover’s dream, this easy-to-make cioppino is both comforting and refined! Perfect for seekers of shell-free seafood stew recipes, quick cioppino variations, and hearty fish-based meals.
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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, minced
- 0.5 teaspoons red pepper flakes
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 4 cups fish stock or seafood broth
- 1 28-ounce can canned crushed tomatoes
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 pound cod fillets, cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined
- 0.5 pound scallops, cleaned
- 0.25 cup fresh parsley, chopped (for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
Heat a large heavy-bottomed pot over medium heat and add the olive oil.
Sauté the chopped onion and sliced fennel until softened, about 5-7 minutes.
Add the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
Add the fish stock (or seafood broth), crushed tomatoes, bay leaves, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
Add the cod pieces and cook for 5 minutes.
Gently stir in the shrimp and scallops. Simmer for another 5-7 minutes, or until the seafood is just cooked through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the cioppino into bowls and garnish with freshly chopped parsley.
Serve hot with slices of crusty bread for dipping, if desired.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 2018 mg | 88% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 14.1 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 255 mg | 20% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 2004 mg | 43% | |
*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.
