Zesty Cioppino
Dive into the flavors of the sea with this Zesty Cioppino, an Italian-American seafood stew brimming with fresh clams, mussels, shrimp, scallops, and tender chunks of white fish. Infused with a rich tomato base, aromatic fennel, and a splash of dry white wine, this one-pot dish is simmered to perfection with fragrant herbs and just the right touch of heat from crushed red pepper flakes. Perfect for impressing guests or indulging in a cozy night at home, this hearty yet elegant recipe is best served with crusty bread for soaking up every last drop of the flavorful broth. Garnish with fresh parsley and a squeeze of lemon for a bright, refreshing finish. Ready in just an hour, this crowd-pleasing cioppino is a true celebration of bold seafood flavors!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 fennel bulb, thinly sliced
- 4 garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 1 cups dry white wine
- 4 cups fish stock (or clam juice)
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoons dried oregano
- 1.5 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 12 littleneck clams, scrubbed
- 12 mussels, scrubbed and de-bearded
- 1 pound large shrimp, peeled and deveined
- 1 pound firm white fish (such as cod or halibut), cut into 1-inch chunks
- 0.5 pound scallops
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 fresh lemon wedges, for serving
- 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 fennel slices. Sauté for 5-7 minutes, stirring frequently, until softened.
Stir in the minced garlic and crushed red pepper flakes, cooking for another 1-2 minutes until fragrant.
Deglaze the pot with the white wine, scraping any browned bits from the bottom. Let it simmer for 2 minutes.
Add the fish stock, crushed tomatoes, tomato paste, bay leaves, oregano, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer, reduce the heat to low, and let it cook uncovered for 20 minutes, allowing the flavors to meld.
Increase the heat to medium and add the clams and mussels. Cover the pot and cook for 5-7 minutes, or until the shells open. Discard any that remain closed.
Gently stir in the shrimp, fish chunks, and scallops. Cover and cook for an additional 5 minutes, or until the seafood is opaque and cooked through.
Taste and adjust the seasoning with more salt or pepper, if needed.
Ladle the cioppino into bowls and garnish with fresh parsley.
Serve hot with fresh lemon wedges on the side and crusty bread for dipping.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.9 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 292 mg | 22% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 2250 mg | 48% | |
*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.
