Description
Cioppino is a classic Italian-American seafood stew made with a medley of fresh seafood simmered in a rich tomato and wine broth.
Ingredients
Units
Scale
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 1 green bell pepper, chopped
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 2 cups seafood stock or fish stock
- 1 cup dry white wine
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 pound clams, scrubbed
- 1 pound mussels, scrubbed and debearded
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound firm white fish (such as halibut or cod), cut into chunks
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- Crusty bread, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, fennel, and bell pepper. Sauté until vegetables are softened, about 5-7 minutes.
- Add red pepper flakes, crushed tomatoes, seafood stock, white wine, bay leaf, oregano, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add clams and mussels to the pot. Cover and cook for about 5 minutes until they start to open.
- Add shrimp, scallops, and fish. Cover and cook for another 5-7 minutes, until seafood is cooked through and clams and mussels have fully opened. Discard any that do not open.
- Season with salt and black pepper to taste. Stir in fresh parsley.
- Serve hot with crusty bread to soak up the broth.
Notes
- Use the freshest seafood available for the best flavor.
- You can adjust the seafood varieties based on availability.
- Serve with extra lemon wedges for brightness.
- For a spicier version, add more red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg