Cioppino Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
374 kcal
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Course
Main Course
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Cuisine
Italian
Cioppino Recipe
Description
This Cioppino recipe begins by sautéing finely diced onions and fennel in olive oil to develop a soft, aromatic base. Shallots, garlic, and crushed red pepper flakes are added briefly to bring depth and mild heat. Crushed tomatoes, white wine, seafood stock, salt, pepper, and a bay leaf create a flavorful broth that simmers for 30 minutes to meld flavors.
Seafood is added in stages, starting with crab, mussels, and clams simmered until shells open, followed by fish chunks, shrimp, and scallops cooked until opaque and tender. Any mussels or clams that remain closed are discarded to ensure safety. Butter is stirred in at the end to enrich the stew, which is then topped with chopped parsley for freshness. Optional parsley sprigs and lemon wedges add visual appeal and a bright finishing touch.
Cioppino offers a balance of tender seafood textures with a savory, slightly spicy tomato broth. It serves well as a hearty first course or main dish, especially appreciated by seafood lovers who enjoy an assortment of ocean flavors combined in one pot.
Ingredients
- 3 tablespoons olive oil
- 3/4 cup yellow onion finely diced
- 3/4 cup fennel bulb diced
- 2 tablespoons shallot minced
- 1 tablespoon garlic minced
- 1/2 teaspoon red pepper flakes or more to taste, crushed
- 28 ounce can crushed tomatoes preferably San Marzano brand
- 4 cups seafood stock
- 1 1/2 cups white wine
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 pounds crab preferably Dungeness crab, legs and bodies
- 1 pound mussels scrubbed and debearded
- 1 pound clams scrubbed
- 1 pound fish such as halibut or cod, cut into 1 1/2 inch chunks, firm
- 1 pound Shrimp medium to large size
- 1/2 pound sea scallops
- 2 tablespoons butter
- 2 tablespoons parsley chopped
- parsley optional, parsley sprigs and lemon wedges for serving
- lemon optional, parsley sprigs and lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook for 4-5 minutes or until softened.
- Add the shallot, garlic and red pepper flakes and cook for 1 minute, stirring constantly.
- Add the crushed tomatoes, white wine, seafood stock, salt, pepper and bay leaf to the pot, then bring to a simmer.
- Cook for 30 minutes, stirring occasionally.
- Add the crab, mussels and clams to the pot and cook for 4 minutes.
- Add the fish, shrimp and scallops and cook for another 4 minutes or until seafood is opaque and cooked through, and mussels and clams have opened.
- Discard any mussels and clams that do not open during the cooking process.
- Add the butter to the pot and stir until melted. Sprinkle with parsley, then serve. Garnish with parsley and lemon if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 224mg | 75% |
| Sodium | 825mg | 34% |
| Potassium | 938mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 24mg | 27% |
| Calcium | 243mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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