Quick Cioppino Recipe

Name: Quick Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil (EVOO) (3 turns of the pan); 4 sprigs fresh thyme; 4 garlic cloves, smashed; 1 teaspoon crushed hot red pepper flakes; 2 medium onions, quartered and thinly sliced; 2 celery ribs with leafy tops from the heart, chopped; Salt and freshly ground black pepper; 2/3 cup white vermouth or 1 cup dry white wine; 1 15-ounce can chunky-style crushed tomatoes; 2 cups chicken stock or broth; 2 pounds cod; A wedge of fresh lemon; 24 mussels, debearded and scrubbed; 1/2 cup fresh flat-leaf parsley (a couple of handfuls), coarsely chopped

Servings: persons

3 tablespoons extra-virgin olive oil (EVOO) (3 turns of the pan)
4 sprigs fresh thyme
4 garlic cloves, smashed
1 teaspoon crushed hot red pepper flakes
2 medium onions, quartered and thinly sliced
2 celery ribs with leafy tops from the heart, chopped
Salt and freshly ground black pepper
2/3 cup white vermouth or 1 cup dry white wine
1 15-ounce can chunky-style crushed tomatoes
2 cups chicken stock or broth
2 pounds cod
A wedge of fresh lemon
24 mussels, debearded and scrubbed
1/2 cup fresh flat-leaf parsley (a couple of handfuls), coarsely chopped

1
Heat a large, deep skillet over medium-high heat.
2
Add the EVOO, thyme sprigs, garlic, and red pepper flakes and stir for 30 seconds, then add the onions and celery and season with salt and pepper.
3
Cook for 5 minutes, then add the vermouth to deglaze the pan.
4
Reduce the liquid by half, a minute or two.
5
Add the tomatoes and stock and bring to a bubble.
6
Dress the cod with a little lemon juice and salt and cut it into large chunks.
7
Nestle the cod chunks into the bubbling pot so the liquids surround the fish.
8
Cook the cod for 3 minutes, then add a layer of mussels to the pan and cover.
9
Cook for 5 minutes longer, or until the mussels open.
10
Discard any unopened mussels.
11
Carefully stir the parsley in and remove the thyme stems.
12
Ladle the stew into shallow bowls and serve.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil (EVOO) (3 turns of the pan), 4 sprigs fresh thyme, 4 garlic cloves, smashed, 1 teaspoon crushed hot red pepper flakes, and more.

Yes, Quick 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.

That's it — enjoy your meal!

Quick Cioppino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions