Seafood Free recipe

Cioppino

Few coastal dishes are as reliable as Cioppino: a tomato-based seafood stew brimming with fish and shellfish. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 10 min Cook: 40 min Total: 50 min

50Minutes

4Servings

4.9Rating

MediumLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Leftovers hold up well for lunch the next day.
Built for contrast -- a crisp exterior with a tender, juicy interior.

Ingredients

Makes 4 servings

3 tbsp olive oil
1 onion diced
1 fennel bulb diced
4 cloves garlic minced
1 can (28 oz) crushed tomatoes
1 cup white wine
3 cups seafood stock
1/2 tsp red pepper flakes
1 lb white fish, cubed
1 lb mussels or clams
1 lb shrimp
parsley

Estimated Nutrition (per serving)

370Calories

14gFat

12gCarbs

48gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat the olive oil in a large pot. Cook the onion and fennel 6 minutes until soft, then add the garlic and red pepper flakes for 1 minute.
Step 2
Pour in the wine and simmer 2 minutes, then add the crushed tomatoes and stock. Simmer 20 minutes to build flavor.
Step 3
Add the mussels or clams, cover, and cook 4 minutes until they start to open.
Step 4
Add the fish and shrimp and simmer gently 4 to 5 minutes until the fish is opaque and the shrimp are pink.
Step 5
Discard any shellfish that did not open.
Step 6
Ladle into bowls, sprinkle with parsley, and serve with crusty bread.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 2 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking