Go Back
–+ servings
Ads Will Not Print
Cioppino

Cioppino

4.80 from 5 votes
Cioppino is a San Francisco–style seafood stew made with a mix of shellfish and fish simmered in a rich tomato and wine broth.
Prep Time: 20 minutes
Cook Time: 47 minutes
Total Time: 1 hour 7 minutes
Yield: 6 servings
Course: Dinner, main dish
Cuisine: Italian, portuguese

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small fennel bulb (chopped (about 1 cup))
  • 1 medium onion (chopped (about 2 cups))
  • 4 garlic cloves (smashed)
  • ¼ to ½ teaspoon crushed red pepper flakes
  • 1 ¼ teaspoons kosher salt
  • 6 oz can tomato paste
  • ¾ cup white wine
  • 28 oz can crushed tomatoes (such as Tuttorosso)
  • 2 cups water (* or clam juice)
  • 2 bay leaves
  • 12 littleneck clams (scrubbed well)
  • ½ lb mussels (scrubbed well)
  • 1 dozen jumbo shrimp
  • 2 6-ounce halibut fillets ( or any white fish, cut into 1 1/2-inch cubes)
  • parsley (or fennel fronds, for garnish)
  • crusty bread (for soaking up the flavorful broth (optional))

Instructions

  • Heat oil in a large stockpot over medium heat; add fennel, onion, garlic, crushed red pepper flakes and salt. Cook until aromatic and soft, 6-8 minutes.
  • Add tomato paste and cook until the paste begins to caramelize. You can tell this is happening by the color changing slightly darker (to a brick red) and no longer sticking to the pan, about 3 minutes.
  • Add the white wine and bring to a simmer, 1 minute. Add tomatoes, 2 cups water and bay leaves. Simmer, covered on low for 20-25 minutes, until the flavors meld. Add more water as needed for your desired thickness.
  • Add clams and mussels; cover and cook, 5 to 6 minutes. Add the shrimp and white fish; cover and cook until the clams and mussels open fully, the shrimp turn pink and the fish is opaque and cooked through, another 8 to 10 minutes, flipping halfway. Discard bay leaves and any unopened clams.
  • Garnish with parsley or fennel fronds and serve.

Notes

  • Save some fennel fronds for garnish!
  • A dry white wine, like pinot grigio, works best.
  • Meatier whitefish, like halibut, sea bass or monkfish, work best as they will hold their shape. Most all seafood can be added to this and benefit the flavor; the addition of lobster, calamari and scallops make the most sense.
*Depending on how thick you want it. Clam juice can be used here in place of water for more flavor.

Nutrition

Serving: 1½ cups (2 shrimp, 2 clams, ~4 mussels, 2 pieces of fish), Calories: 265kcal, Carbohydrates: 27g, Protein: 28g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 1207mg, Fiber: 6g, Sugar: 13g
- WW Points: 2