Description
A comforting and flavorful seafood stew, Cioppino, also known as Fisherman’s Stew, is a beloved Italian-American dish that features a mix of fresh seafood cooked in a rich tomato-based broth. This hearty dish is perfect for a special dinner or gathering with family and friends.
Ingredients
Scale
Stew:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 fennel bulb, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tomato paste
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 3 cups seafood or fish stock
- 1 bay leaf
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound firm white fish, cut into chunks
- 2 tablespoons chopped fresh parsley
- juice of 1/2 lemon
Serving:
- crusty bread for serving (optional)
Instructions
- Prepare the Stew: Heat olive oil in a large pot. Add onion and fennel, cook until softened. Stir in garlic, red pepper flakes, oregano, salt, and black pepper. Add tomato paste and cook. Pour in wine, then add crushed tomatoes, seafood stock, and bay leaf. Simmer.
- Cook the Seafood: Add mussels and clams, cook until they start to open. Add shrimp, scallops, and fish, cook until seafood is done. Discard any unopened shellfish.
- Finish and Serve: Stir in lemon juice and parsley. Serve hot with crusty bread.
Notes
- You can substitute fish stock with chicken broth or clam juice if needed.
- Use a variety of fresh seafood based on availability.
- Add a splash of Pernod or anise-flavored liqueur for extra depth of flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 145mg
