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Seafood Cioppino Recipe


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.


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


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
Calories Per Serving1264
Total Fat30g46%
Vitamin A581µg65%
Vitamin B1281µg100%
Vitamin B62mg95%
Vitamin C100mg100%
Vitamin D7µg2%
Vitamin E10mg51%
Vitamin K47µg58%
Folate (food)407µgN/A
Folate equivalent (total)407µg100%
Niacin (B3)29mg100%
Riboflavin (B2)2mg100%
Thiamin (B1)1mg90%