Hearty Cioppino

Dive into the rich, coastal flavors of Hearty Cioppino, a soul-warming seafood stew inspired by the classic Italian-American tradition. This aromatic dish brims with a medley of clams, mussels, shrimp, and tender chunks of white fish, all simmered in a savory broth infused with fennel, garlic, white wine, and hand-crushed tomatoes. A hint of crushed red pepper adds a gentle kick, while fresh parsley provides a bright, herbaceous finish. Perfectly paired with crusty bread for soaking up every last drop, this one-pot wonder is as impressive as it is comforting. Ideal for weeknights or special occasions, this easy-to-make cioppino is a must-try for seafood lovers. Serve it steaming hot and watch as everyone gathers around the table for a taste.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 1 medium fennel bulb, thinly sliced
• 4 garlic cloves, minced
• 0.5 teaspoons crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 4 cups fish stock or clam juice
• 28 ounces canned whole peeled tomatoes, crushed by hand
• 2 bay leaves
• 4 fresh thyme sprigs
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 16 littleneck clams, scrubbed
• 16 mussels, scrubbed and de-bearded
• 1 pound large shrimp, peeled and deveined
• 1 pound firm white fish fillet, cut into 2-inch chunks (such as halibut or cod)
• 0.25 cup fresh parsley, chopped
• 1 loaf crusty bread, for serving

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil and butter over medium heat until the butter melts.

Step 2

Add the chopped onion and sliced fennel. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic and red pepper flakes. Cook for another 1 minute until fragrant.

Step 4

Add the tomato paste and cook for 2 minutes, stirring frequently to coat the vegetables.

Step 5

Pour in the white wine and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.

Step 6

Stir in the fish stock or clam juice, crushed tomatoes (along with their juices), bay leaves, thyme sprigs, salt, and black pepper.

Step 7

Increase the heat to high and bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld.

Step 8

Add the clams and mussels to the pot. Cover and cook for 5 minutes until they start to open.

Step 9

Gently stir in the shrimp and white fish chunks. Cook for another 5-7 minutes until the shrimp turn pink and the fish is opaque. Discard any clams or mussels that do not open.

Step 10

Remove the pot from the heat. Discard the bay leaves and thyme sprigs.

Step 11

Stir in the chopped parsley for a fresh pop of flavor.

Step 12

Ladle the cioppino into bowls and serve hot with slices of crusty bread for dipping.

Nutrition Facts

Serving size	6658.2 grams (6658.2g)

Amount per serving	% Daily Value*
Calories	5794

Total Fat 143.10g	183%
Saturated Fat 37.10g	186%
Polyunsaturated Fat 4.00g
Cholesterol 2146mg	715%
Sodium 16194mg	704%
Total Carbohydrate 442.40g	161%
Dietary Fiber 32.20g	115%
Total Sugars 59.90g
Protein 636.40g	1273%

Vitamin D 2123IU	10616%
Calcium 2301mg	177%
Iron 308mg	1713%
Potassium 15045mg	320%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 45.4%

Carbs: 31.6%