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Cioppino

URL: https://www.dinneratthezoo.com/cioppino-recipe/

Ingredients

Base

  • 3 tablespoons olive oil
  • ¾ cup yellow onion, finely diced
  • ¾ cup fennel bulb, diced
  • 2 tablespoons shallot, minced
  • 1 tablespoon garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 28 ounces crushed tomatoes, preferably San Marzano brand
  • 4 cups seafood stock
  • 1½ cups white wine
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 bay leaf

Seafood

  • 2 pounds crab legs and bodies, preferably Dungeness
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1 pound firm fish (such as halibut or cod), cut into 1½ inch chunks
  • 1 pound shrimp, medium to large size
  • ½ pound sea scallops

Finishing Touches

  • 2 tablespoons butter
  • 2 tablespoons parsley, chopped
  • 1 sprigs parsley for serving (optional)
  • 1 lemon wedge for serving (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and fennel, cooking until softened.
  3. Stir in shallot, garlic, and red pepper flakes, cooking for 1 minute.
  4. Add crushed tomatoes, white wine, seafood stock, salt, pepper, and bay leaf, then bring to a simmer.
  5. Cook for 30 minutes, stirring occasionally.
  6. Add crab, mussels, and clams, cooking for 4 minutes.
  7. Add fish, shrimp, and scallops, cooking until seafood is opaque and shellfish have opened.
  8. Discard any mussels and clams that do not open.
  9. Stir in butter until melted, sprinkle with parsley, and serve with optional parsley and lemon.

Nutrition Facts (estimated)

Servings
6
Calories
374
Total fat
14g
Total carbohydrates
19g
Total protein
32g
Sodium
825mg
Cholesterol
224mg

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