Zuppa Di Pesce Cioppino or Fish Stew
Dive into the vibrant flavors of coastal cuisine with Zuppa di Pesce Cioppino, a hearty Italian-American fish stew brimming with the fresh essence of the sea. This stunning dish combines flaky cod, succulent shrimp, tender scallops, and a medley of mussels and clams, all cooked to perfection in a rich broth of crushed tomatoes, fragrant fennel, white wine, and savory herbs. Simmered to meld bold flavors and spices, this one-pot marvel is both comforting and elegant, making it perfect for special gatherings or weeknight indulgence. Served with crusty bread to soak up every delicious drop, this seafood stew is an irresistible homage to Mediterranean and San Francisco flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 1 medium fennel bulb, thinly sliced
- 4 cloves garlic, minced
- 0.5 teaspoons crushed red pepper flakes
- 1 cup dry white wine
- 28 ounces canned crushed tomatoes
- 3 cups clam juice or fish stock
- 2 leaves bay leaves
- 1 teaspoon dried oregano
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
- 1 pound fresh cod or halibut, cut into 2-inch pieces
- 1 pound jumbo shrimp, peeled and deveined
- 1 pound scallops
- 1 pound mussels, scrubbed and debearded
- 1 pound little neck clams, scrubbed
- 0.25 cups fresh parsley, chopped (for garnish)
- 1 loaf crusty bread (for serving)
Instructions
Heat the olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and fennel to the pot. Sauté until softened and translucent, about 5-7 minutes.
Stir in the minced garlic and red pepper flakes, and cook for 1 minute until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let cook for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, clam juice (or fish stock), bay leaves, oregano, thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20 minutes to allow the flavors to meld.
Add the cod (or halibut) pieces to the pot and cook for 3-4 minutes.
Gently stir in the shrimp, scallops, mussels, and clams. Cover the pot and cook for 5-7 minutes, or until the shellfish have opened and the shrimp are pink and cooked through. Discard any shellfish that do not open.
Taste the broth and adjust seasoning with salt and pepper, if needed.
Ladle the stew into bowls and garnish with fresh parsley.
Serve hot with crusty bread on the side for dipping into the flavorful broth.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 2197 mg | 96% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.1 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 296 mg | 23% | |
| Iron | 21.5 mg | 120% | |
| Potassium | 1976 mg | 42% | |
*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.
