Description
A delicious and hearty Italian-American seafood stew, Cioppino is perfect for seafood lovers. Loaded with fresh fish, shellfish, and aromatic vegetables, this dish is best served with crusty bread to soak up the flavorful broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups diced tomatoes (canned or fresh)
- 1 cup fish stock or clam juice
- 1 cup dry white wine
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 pound firm white fish (like cod or halibut), cut into chunks
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned
- 1 pound clams, cleaned
- Fresh parsley, chopped for garnish
- Crusty bread for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and bell pepper. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced tomatoes, fish stock, white wine, red pepper flakes, oregano, bay leaf, salt, and pepper. Bring to a simmer.
- Once simmering, add the chunks of fish and cook for about 5 minutes.
- Stir in the shrimp, mussels, and clams. Cover the pot and cook until the shellfish open and the shrimp are pink, about 5-7 minutes.
- Discard any mussels or clams that do not open.
- Remove the bay leaf and adjust the seasoning with salt and pepper as needed.
- Serve hot, garnished with chopped parsley and with crusty bread on the side.
Notes
- Feel free to use any combination of seafood you like.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5
- Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 30