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Seafood Cioppino Recipe

Seafood Cioppino Recipe, rich and alluring. Loaded with spice and herbs. Completely irresistible! This simple cioppino recipe is bold and inviting.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 258 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 2 tablespoon olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 large onion, chopped
  • 6 cloves garlic, sliced
  • 3 tablespoons  tomato paste
  • 1 tablespoon dried tarragon or 2 tablespoons fresh tarragon
  • 4-5 sprigs fresh thyme
  • 1 pinch saffron, large
  • 1/2  teaspoon crushed red pepper
  • 1 bay leaf
  • 2 teaspoon salt
  • 1 1/2 cups wine (a fruity red or dry white)
  • 28 ounces diced tomatoes
  • 32 ounces seafood stock
  • 1 1/2 pounds little neck clams or mussels
  • 1 pound firm white fish
  • 1 pound large raw shrimp peeled
  • 1-2 tablespoons  flour
  • Lemon wedges and chopped parsley for garnishing

Instructions

    Cup of Yum
  1. Prepare the fennel: Cut off the stalks. You can use the fronds later in the week. (Think salads, sauces, mixed with goat cheese, sprinkled over fruit...) Then halve the bulb and remove the core. Slice the bulb thin. You may want to quarter the bulb for smaller slices.
  2. Place a large stock pot over medium-high heat. Add 2 tablespoon oil to the pot. Sauté the fennel and onions for 5 minutes; then add the garlic and tomato paste.
  3. Sauté one more minute. Then add the tarragon, thyme, saffron, red pepper, bay, salt and black pepper to taste. Mix well. Pour in the wine, stock, and tomatoes. Bring the stew to a boil. Lower the heat, cover, and simmer for at least 30 minutes.
  4. Meanwhile, cut the fish into 1-inch cubes and toss the fish and shrimp in flour. Rinse and check all mollusks for freshness. They should all be completely closed. If they are open, squeeze them shut. If they don’t instantly close up again, THROW THEM OUT. Any open or cracked mollusk should not go in the cioppino.
  5. Once the stew has simmered for 30+ minutes, add the mollusks. Stir and allow them to cook for 3-5 minutes until they are mostly opened. Next add the fish and shrimp. Stir well and simmer another 3-5 minutes. The broth should thicken and all the mollusks should open wide.
  6. Remove the thyme sprigs, bay leaf, and any unopened mollusks. Garnish the cioppino with parsley and lemon wedges. Then serve with lots of warm crusty sourdough bread or parmesan toast.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 13g (4%) Protein 29g (58%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 175mg (58%) Sodium 1696mg (71%) Potassium 784mg (22%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 375IU (8%) Vitamin C 19.2mg (21%) Calcium 197mg (20%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 258

% Daily Value*

Calories 258kcal 13%
Carbohydrates 13g 4%
Protein 29g 58%
Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 175mg 58%
Sodium 1696mg 71%
Potassium 784mg 17%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 375IU 8%
Vitamin C 19.2mg 21%
Calcium 197mg 20%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.