Teresa's Recipes
Seafood Cioppino
Dive into a bowl of this rich and hearty Seafood Cioppino, a traditional Italian-American stew that celebrates the bounty of the sea. Originating from San Francisco, this dish is a symphony of fresh seafood, fragrant herbs, and a robust tomato broth that warms the soul. With every spoonful, you'll enjoy the succulent shrimp, tender white fish, and the briny pop of mussels and clams, all complemented by the subtle sweetness of fennel and the aromatic essence of fresh herbs. Perfect for a cozy dinner party or a comforting family meal, serve it with crusty bread to soak up every last drop of the flavorful broth.
Ingredients
- 2 tablespoons Olive oil
- 1, diced Onion
- 4 cloves, minced Garlic
- 1, diced Red bell pepper
- 1, diced Fennel bulb
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup White wine
- 4 cups Fish stock
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- to taste Salt
- to taste Pepper
- 1 pound, cut into chunks White fish fillets
- 1 pound, peeled and deveined Shrimp
- 1 pound, cleaned Clams
- 1 pound, cleaned Mussels
- 1/4 cup, chopped Fresh parsley
- 1/4 cup, chopped Fresh basil
- for serving Crusty bread
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 12g
- Carbs: 35g
- Protein: 40g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, minced garlic, diced red bell pepper, and diced fennel to the pot. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Stir in the tomato paste and cook for an additional minute to enhance its flavor.
- Pour in the crushed tomatoes, white wine, and fish stock. Add the bay leaf, dried oregano, dried thyme, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for 20 minutes, allowing the flavors to meld.
- Add the mussels, clams, shrimp, and chunks of white fish to the pot. Cover and cook for about 10 minutes, or until the seafood is cooked through and the shells have opened.
- Carefully remove the bay leaf and discard it.
- Stir in the chopped fresh basil and parsley for a burst of freshness.
- Serve the cioppino hot in bowls, accompanied by crusty bread for dipping and savoring the rich broth.
Tips
- For added heat, consider including a pinch of red pepper flakes while sautéing the vegetables.
- Feel free to substitute any seafood you prefer or have on hand, such as scallops or squid.
- This stew can be made ahead of time; simply reheat gently before serving.