Cioppino (Seafood Stew) Recipe
Cioppino is a delicious seafood stew with a rich tomato base and loaded with all your favorite seafood like white fish, clams, mussels, and shrimp.
Servings: 6
Calories: 338kcal
Ingredients
- 3 tbsp olive oil
- 2 shallots
- 2 medium carrots
- 2 small leeks or 1 large leek
- 4-5 garlic cloves
- 1 1/2 cups dry white wine
- 2-14.5 oz cans of fire roasted diced tomatoes
- 4 oz tomato paste
- 2 1/2-3 cups fish stock or seafood stock
- 1 bay leaf
- 1 tsp red pepper flakes more or less to taste
- 1 tbsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 2 tsp sugar
- 1 tsp salt more or less to taste
- 1/2 lb mussels
- 1/2 lb manila clams or littleneck clams
- 1 lb jumbo shrimp deveined but in shell when possible
- 1 lb white fish of choice
Instructions
- Prepare all the ingredients first by dicing and slicing the vegetables, measuring liquids and seasoning, and scrubbing the clams and mussels.
- Preheat a large Dutch oven over medium heat and add olive oil. Add shallots, leek, and carrots and sauté until vegetables soften and star to brown.
- Smash and mince garlic and add it to the pot. Sauté just until garlic is fragrant and pour in wine.
- Bring it to simmer and let it simmer for a minute.
- Add tomatoes, tomato paste, seasonings, and fish stock. Mix everything together and taste to see if you need more salt.
- Let the soup simmer over medium-low heat for 20-25 minutes for the flavors to come together. Taste to see if you need more spice from red pepper flakes.
- Add mussels and clams and submerge them into the broth. Cover the pot with a lid and let them cook 3-4 minutes.
- Add chopped white fish and shrimp and make sure they are also submerged into broth. Cover and cook another 5 minutes or so, until fish is opaque, shrimp is cooked through, and clams and mussels have opened.
- Serve right away with some sourdough bread of bread of choice!
Video
Notes
- You can store your leftover Cioppino in the refrigerator for up to 4 days. You can store it in the original pot you cooked it in, just make sure that it has a tight fitting lid. It can also be transferred into a food storage container with a lid.
- To reheat this seafood stew, I highly recommend using a sauce pot and reheating it on the stove rather than a microwave! Reheat the desired amount in a small sauce pot over medium-low heat until the soup is just heated through.
Nutrition
Calories: 338kcal | Carbohydrates: 18g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1463mg | Potassium: 881mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4524IU | Vitamin C: 12mg | Calcium: 146mg | Iron: 4mg