Cioppino with Parsley and Olive Gremolata
User Reviews
5
80 reviews
Excellent
-
Prep Time
50 mins
-
Cook Time
40 mins
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Servings
10
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Calories
2434 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
American-Mediterranean Fusion
Cioppino with Parsley and Olive Gremolata
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Cioppino with Parsley and Olive Gremolata is a seafood stew featuring steamed clams, mussels, white fish, and shrimp in a tomato and white wine broth, accented by herbs and a bright gremolata made from parsley, olives, and orange zest. The gremolata adds freshness and a touch of savory complexity to the rich seafood stew, which includes fennel, roasted red peppers, and fragrant spices.
Description
This Cioppino brings together a mix of shellfish and fish steamed and cooked in a savory broth enriched by sautéed aromatics like onion and fennel, along with garlic, roasted red peppers, oregano, thyme, white wine, canned whole tomatoes, and seafood stock. The seafood is added in stages to ensure tender cooking. The resulting stew balances robust seafood flavors with the bright, herbaceous gremolata made from parsley, orange zest, olives, garlic, and olive oil, which lends a zesty and slightly salty accent.
The gremolata can be prepared in advance and allowed to rest to develop flavor, then added when serving. Cioppino is typically served with grilled sourdough bread to soak up the flavorful broth, making it suitable as a comforting main course highlighting fresh seafood.
The recipe encourages using the freshest seafood available and allows for substitutions such as crab or lobster. The gremolata is optional but provides a distinctive flavor layer. This stew is adaptable, and the use of fresh herbs and quality ingredients elevates the dish.
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Ingredients
For the Parsley-Olive Gremolata (Optional)
- 1/2 parsley about 2 ounces, roughly chopped, bunch
- orange zest from one
- 1/2 cup mixed olives pitted
- 1 clove garlic peeled and roughly chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes optional
- 2 tablespoons extra-virgin olive oil
For the Cioppino
- 1 pound clams scrubbed well
- 1 pound mussels debearded and scrubbed well
- 1/4 cup extra-virgin olive oil
- 1 onion cut into ½-inch dice (about 2 cups, large
- 1 fennel bulb cut into ½-inch dice (about 2 cups, large
- kosher salt to taste
- 2 cloves garlic finely minced
- 1 roasted red peppers drained and roughly chopped, 12 ounce jar
- 2 teaspoons oregano dried
- 2 teaspoons thyme dried
- 1 ¼ cup white wine dry
- 1 whole tomatoes 28 ounce can
- 1 ¼ cup seafood stock
- 1 pound white fish such as halibut or cod, cut into 1-inch pieces, skinless firm
- 1 pound Shrimp peeled and deveined, large
- sourdough bread for serving, optional, grilled
Instructions
Make the Parsley-Olive Gremolata:
- Make the gremolata: Place chopped parsley, orange zest, olives, garlic, salt and red pepper flakes (if using) in a food processor and pulse a few times to combine. Scrape down the sides of the food processor and add olive oil. Process until a uniformly chunky texture is achieved.
- Let the gremolata rest: Allow gremolata to sit at room temperature while you prepare the cioppino, to allow the flavors to fully bloom.
Make the Cioppino:
- Steam the shellfish: Prepare a stockpot with a steamer basket insert large enough to hold the clams and mussels. Bring 2 cups of water to boil in the stockpot, reduce heat to a simmer and steam mussels and clams under a lid until they just open, 5-8 minutes. Remove pot from heat and place all opened mussels and clams in a large bowl. Discard any mussels or clams that don’t open. Reserve the steaming liquid, about 2 cups.
- Saute the aromatics: In a large dutch oven or 8-quart stockpot, heat olive oil over medium until the surface just begins to shimmer. Add chopped onion, fennel and a hearty pinch of salt and saute until onion is softened and translucent, about 8-10 minutes. Add minced garlic, roasted red peppers, dried oregano and dried thyme. Saute until garlic is very fragrant and most of the liquid from the vegetables has evaporated.
- Deglaze the pot: When the red pepper mixture begins to look dry and sticky, add white wine. Use a wooden spoon to scrape up any vegetable bits clinging to the bottom of the pot. Bring mixture to a boil and simmer for 5 minutes.
- Finish the soup base: Crush whole tomatoes roughly in your hands and add them to the white wine mixture along with any collected juices in the can, seafood stock and reserved steaming liquid. Allow mixture to simmer for 20 minutes uncovered. Taste and add salt as needed.
- Cook the fish and shrimp: Add whitefish and shrimp to the pot and bring to a simmer. Cover the pot and cook for 2-3 minutes, or until the fish is opaque and shrimp are curled and pink.
- Finish the soup: Remove pot from heat and stir in mussels and clams. Taste and add salt as needed. Serve immediately, topped with a big spoonful of the parsley-olive gremolata.
Notes
- The parsley and olive gremolata is optional but adds fresh, zesty flavor to the cioppino.
- Use the freshest seafood you can find; crabs or lobster can be added for variety.
- Firm white fish like cod or halibut is recommended, but alternatives can be used.
- Serving with grilled sourdough bread helps soak up the rich broth.
Nutrition Information
Show Details
Calories
243.4kcal
(12%)
Carbohydrates
11g
(4%)
Protein
20.3g
(41%)
Fat
11.1g
(17%)
Saturated Fat
1.6g
(8%)
Polyunsaturated Fat
1.5g
(9%)
Monounsaturated Fat
7.1g
(36%)
Trans Fat
0.01g
(1%)
Cholesterol
85.2mg
(28%)
Sodium
1268.4mg
(53%)
Potassium
721.7mg
(15%)
Fiber
2.8g
(11%)
Sugar
3.7g
(7%)
Vitamin A
1008.1IU
(20%)
Vitamin C
37.1mg
(41%)
Calcium
128.4mg
(13%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 2434 kcal
% Daily Value*
| Calories | 243.4kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 20.3g | 41% |
| Fat | 11.1g | 17% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 7.1g | 36% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 85.2mg | 28% |
| Sodium | 1268.4mg | 53% |
| Potassium | 721.7mg | 15% |
| Fiber | 2.8g | 11% |
| Sugar | 3.7g | 7% |
| Vitamin A | 1008.1IU | 20% |
| Vitamin C | 37.1mg | 41% |
| Calcium | 128.4mg | 13% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
80 reviews
Excellent
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