Simple Cioppino
Dive into the bold, briny flavors of the sea with this Simple Cioppino recipe—a rustic, Italian-American seafood stew that’s as comforting as it is elegant. Packed with tender clams, mussels, shrimp, and flaky white fish, all simmered in a rich, tomato-based broth infused with garlic, fennel, and a splash of white wine, this dish is a celebration of fresh ingredients and simple techniques. Ready in just an hour, it’s the perfect centerpiece for a cozy dinner or a show-stopping gathering. Garnish with fresh parsley, serve with lemon wedges for a zesty finish, and don’t forget the crusty bread to soak up every last drop of the flavorful broth. Whether you're hosting a feast or enjoying an intimate meal, this easy Cioppino recipe brings the taste of the coast straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic cloves, minced
- 1 fennel bulb, thinly sliced
- 0.5 teaspoons crushed red pepper flakes
- 1 cups white wine
- 28 ounces canned crushed tomatoes
- 4 cups seafood stock or fish stock
- 2 bay leaves
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 pound clams, scrubbed
- 1 pound mussels, scrubbed and debearded
- 1 pound large shrimp, peeled and deveined
- 1 pound white fish fillets (e.g., cod or halibut), cut into 2-inch pieces
- 0.25 cups fresh parsley, chopped (for garnish)
- 4 lemon wedges (for serving)
- 1 loaf crusty bread (for serving)
Instructions
Heat the olive oil in a large, heavy pot over medium heat.
Add the onion, garlic, and fennel to the pot. Sauté for 5-7 minutes until softened and fragrant.
Stir in the crushed red pepper flakes and cook for another 1 minute.
Pour in the white wine, and simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, seafood stock, bay leaves, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes to let the flavors meld.
Add the clams and mussels to the pot. Cover and cook for 5 minutes, or until the shells open. Discard any unopened shells.
Gently stir in the shrimp and white fish. Cook for an additional 5 minutes, until the shrimp are pink and opaque and the fish flakes easily with a fork.
Taste the broth and adjust seasoning with more salt or pepper if desired.
Ladle the Cioppino into bowls, garnish with chopped parsley, and serve with lemon wedges and crusty bread on the side.
Nutrition Facts
Calories |
4200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1664 mg | 555% | |
| Sodium | 10010 mg | 435% | |
| Total Carbohydrate | 352.6 g | 128% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 58.6 g | ||
| Protein | 473.7 g | 947% | |
| Vitamin D | 32.8 mcg | 164% | |
| Calcium | 1910 mg | 147% | |
| Iron | 109.7 mg | 609% | |
| Potassium | 11817 mg | 251% | |
*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.
