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
861
Calories Per Serving
Deliver Ingredients

Ingredients

For the stock

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

For the cioppino

  • 2 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
20g
29%
Sugar
44g
49%
Saturated Fat
10g
42%
Carbohydrate, by difference
163g
100%
Protein
11g
24%
Vitamin A, RAE
117µg
17%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
42mg
56%
Vitamin K (phylloquinone)
123µg
100%
Calcium, Ca
221mg
22%
Choline, total
70mg
16%
Copper, Cu
1mg
0%
Fiber, total dietary
17g
68%
Fluoride, F
101µg
3%
Folate, total
124µg
31%
Iron, Fe
12mg
67%
Magnesium, Mg
140mg
44%
Manganese, Mn
2mg
100%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
317mg
45%
Selenium, Se
6µg
11%
Sodium, Na
848mg
57%
Water
887g
33%
Zinc, Zn
2mg
25%

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.