Cioppino Recipe – Eats Now

Name: Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons Extra-virgin olive oil; 1/2 Large fennel bulb, thinly sliced; 1/2 Medium yellow onion, diced; 1 Large shallot, chopped; 2 Large garlic cloves, minced; 2 tablespoons Tomato paste; 14 ounces Canned, diced tomatoes in juice; 1 teaspoon Kosher salt; 1/2 teaspoon Dried red pepper flakes; 3/4 cup Dry white wine (chardonnay); 1 1/2 cups Bottled clam juice; 1 cup Water; 1 Bay leaf; 1/2 pound Clams, scrubbed; 1/2 pound Mussels, scrubbed and debearded; 1/2 pound Uncooked large shrimp, peeled and deveined; 1/2 pound Assorted firm-fleshed white fish fillets, like halibut or cod, cut into large cubes; 1/4 pound Crab meat (refrigerated, canned is okay); 1/4 bunch Flat-leaf Italian parsley, chopped; 1 Lemon, cut into wedges

Servings: persons

1 1/2 tablespoons Extra-virgin olive oil
1/2 Large fennel bulb, thinly sliced
1/2 Medium yellow onion, diced
1 Large shallot, chopped
2 Large garlic cloves, minced
2 tablespoons Tomato paste
14 ounces Canned, diced tomatoes in juice
1 teaspoon Kosher salt
1/2 teaspoon Dried red pepper flakes
3/4 cup Dry white wine (chardonnay)
1 1/2 cups Bottled clam juice
1 cup Water
1 Bay leaf
1/2 pound Clams, scrubbed
1/2 pound Mussels, scrubbed and debearded
1/2 pound Uncooked large shrimp, peeled and deveined
1/2 pound Assorted firm-fleshed white fish fillets, like halibut or cod, cut into large cubes
1/4 pound Crab meat (refrigerated, canned is okay)
1/4 bunch Flat-leaf Italian parsley, chopped
1 Lemon, cut into wedges

1
Heat oil in a large pot over medium heat. Add the fennel, onions and shallots and sautee until the onion is translucent, about 8 minutes. Add the garlic and saute an additional 2 minutes. Stir in the tomato paste, the canned tomatoes with juices, salt, red pepper flakes, wine, clam juice, water and a bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low, cover and simmer until the flavors blend, about 30 minutes.
2
Check seasonings, then add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish, stirring gently. Simmer gently until the fish and shrimp are just cooked through, and the clams and mussels are completely open. You may have the cover the pot for a couple of additional minutes for all to open. Discard any clams and mussels that do not open. Check seasonings once again adding salt and additional red pepper flakes to suit your taste. Remove the bay leaf and discard.
3
Ladle the soup into bowls, top with flaked crab meat and parsley. Serve with a lemon wedge and a hunk of sourdough bread.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 tablespoons Extra-virgin olive oil, 1/2 Large fennel bulb, thinly sliced, 1/2 Medium yellow onion, diced, 1 Large shallot, chopped, and more.

Yes, Cioppino falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cioppino

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