Cioppino Recipe – Eats Now

Name: Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup diced onion; 3 tablespoons minced garlic; 1 cup fish stock; 1/2 cup red wine (something not oakey - I used a sangiovese); 1/2 cup marinara; 1 navel orange; 1 lemon; 1/2 cup chopped mixed olives (I used a spicy blend with chili in it - but if you don't like spice then just mix some very good briny black and green ones); a mixture of seafood - enough for 2 people - we had clams, mussles, dungeness crab and orange roughy; 1/2 cup chopped fresh Italian parsley; (I usually add fresh basil as well but the store was OUT and ours froze to death. If you have some, throw it in there)

Servings: persons

2 tablespoons olive oil
1 cup diced onion
3 tablespoons minced garlic
1 cup fish stock
1/2 cup red wine (something not oakey - I used a sangiovese)
1/2 cup marinara
1 navel orange
1 lemon
1/2 cup chopped mixed olives (I used a spicy blend with chili in it - but if you don't like spice then just mix some very good briny black and green ones)
a mixture of seafood - enough for 2 people - we had clams, mussles, dungeness crab and orange roughy
1/2 cup chopped fresh Italian parsley
(I usually add fresh basil as well but the store was OUT and ours froze to death. If you have some, throw it in there)

1
Heat the oil in a large pot over medium heat. Saute the onion until it is clear, then add the garlic. Satue a couple more minutes, then add the fish stock, wine and and marinara, and turn the heat up so it is simmering. Zest in the lemon and the orange, then squeeze in the juice. Add the olives in too. Now add the clams and cover. Simmer for a few minutes until they start to open. Add in the fish and the mussles.
2
When the fish is cooked and the mussles are open add the crab (the crab we got was already cooked and just needed to warm up). Cover for a couple more minutes, Taste for salt - ours didn't need any extra because the olives and seafood added plenty. But you might need some.
3
Stir in the parsley and serve with grilled or griddled bread for slopping up the juice! You need spoons and forks both to get all of the goodies and the broth!!

140

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup diced onion, 3 tablespoons minced garlic, 1 cup fish stock, 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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