Cioppino (cioppino)
Cioppino is a classic Italian-American seafood stew that originated in San Francisco. It's a flavorful and hearty dish that is perfect for a special occasion or a cozy night in.
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 cup white wine
- 2 cups fish stock
- 1 pound clams, scrubbed
- 1 pound mussels, scrubbed and debearded
- 1 pound firm white fish (such as halibut or cod), cut into chunks
- 1/2 pound large shrimp, peeled and deveined
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and fennel, and cook until softened, about 5 minutes.
- Stir in the oregano and red pepper flakes, then add the crushed tomatoes, white wine, and fish stock. Bring to a simmer.
- Add the clams and mussels to the pot, cover, and cook for 5 minutes.
- Stir in the fish and shrimp, and cook for an additional 5 minutes, or until the seafood is cooked through.
- Season with salt and pepper, and garnish with chopped parsley before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 20g
- Protein
- 25g
- Fat
- 15g
Supplies
Large pot Cooking spoon Cover for pot
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the cioppino with crusty bread for dipping into the flavorful broth.
Tips & tricks
For the best flavor, use the freshest seafood you can find and adjust the types of fish and shellfish based on what's available at your local market.
Cost
$30