Seafood Cioppino Recipe

Seafood Cioppino Recipe
Staff Writer
Mussels

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Mussels

There’s nothing quite like a bracing seafood cioppino to warm you up on a cold winter day. This fisherman’s stew gets a leg up from a well-seasoned stock.

4
Servings
881
Calories Per Serving
Deliver Ingredients

Ingredients

For the stock

  • 2  tablespoons  olive oil
  • shallots, sliced thinly
  • onion, sliced thinly
  • cloves garlic, chopped finely
  • small piece ginger, minced
  • chipotle pepper, seeded and puréed
  • cardamom pods
  • One 15-ounce can crushed tomatoes
  • 1/2  teaspoon  saffron
  • 1  cup  white wine
  • 1  quart  chicken stock

For the cioppino

  • Yukon Gold potatoes, diced
  • 2  pounds  flaky white fish (such as cod or bass), cut into 4 pieces
  • 16  littleneck clams, scrubbed
  • 5  pounds  mussels, cleaned and debearded
  • 2  pounds  medium-sized shrimp, shelled and deveined
  • 1  tablespoon  parsley, chopped
  • 1  tablespoon  thyme, chopped
  • 1  tablespoon  oregano, chopped
  • 1  tablespoon  basil, chopped

Directions

For the stock

Heat the olive oil in a pot over medium-low heat. Add the shallots, onion, garlic, and ginger and sweat for 5 minutes. Add the chipotle pepper, cardamom pods, tomato product, and saffron and cook for 5 more minutes to combine flavors.

Increase heat to medium-high, add the white wine, and let cook for 10 minutes to reduce and allow the flavors to blend. Add the chicken stock and cook for 10 minutes. Strain through a fine mesh strainer into a large pot.

For the cioppino

Place the pot with the broth over medium-low heat. Add the potatoes and simmer until done, about 15-20 minutes. Remove from the broth and set aside.

Reduce heat to low and add the white fish to the broth. Gently simmer for 5 minutes. Remove from the broth and set aside. Add the clams and mussels, cover with a lid, and steam open for approximately 5 minutes. Remove from the broth and set aside.

Increase heat to medium, add the shrimp, and simmer for 3 minutes. Reduce heat to low, and return the potatoes, clams, and mussels to the pot (some in the shell and some out of the shell) along with the fish and reheat briefly.

Plate in a deep bowl. Swirl the herbs into the broth and then spoon over your fish. Enjoy!

Nutritional Facts

Total Fat
8g
11%
Sugar
138g
100%
Saturated Fat
1g
4%
Carbohydrate, by difference
203g
100%
Protein
5g
11%
Vitamin A, RAE
232µg
33%
Vitamin C, total ascorbic acid
32mg
43%
Vitamin K (phylloquinone)
54µg
60%
Calcium, Ca
77mg
8%
Choline, total
36mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Fluoride, F
119µg
4%
Folate, total
31µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
63mg
20%
Manganese, Mn
2mg
100%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
129mg
18%
Selenium, Se
3µg
5%
Sodium, Na
63mg
4%
Water
868g
32%
Zinc, Zn
1mg
13%

Seafood Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Seafood Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.