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Cioppino
1h 15min
6 servings
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Cioppino is a hearty Italian-American seafood stew originating from San Francisco. This flavorful dish combines a variety of fresh seafood in a rich tomato-based broth, enhanced with aromatic herbs and a hint of white wine. Perfect for seafood lovers, this comforting stew is ideal for special occasions or a warming weekend meal.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content
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Fish
Shellfish
Ingredients
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Steps
Read instructions and get ready to cook
Prepare vegetables
Finely chop onion and fennel. Mince garlic cloves.
Sauté vegetables
Heat olive oil in a large pot over medium heat. Add onion and fennel, cook until softened.
Add garlic and spices
Add minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
Add tomato paste
Stir in tomato paste and cook for 2 minutes.
Add tomatoes and wine
Pour in crushed tomatoes and white wine. Simmer for 5 minutes.
Add stock and herbs
Add fish stock, bay leaf, oregano, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
Season
Add salt and pepper to taste.
Prepare seafood
Clean clams and mussels. Peel and devein shrimp. Cut fish into 2-inch pieces.
Add clams and mussels
Add clams and mussels to the pot. Cover and cook for 5 minutes until they start to open.
Add remaining seafood
Add shrimp, fish pieces, and crab meat. Simmer for 5 minutes until shrimp is pink and fish is cooked through.
Prepare garnish
Chop parsley and cut lemon into wedges.
Finish and serve
Remove bay leaf. Ladle Cioppino into bowls, garnish with parsley, and serve with lemon wedges.
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