Description
A delicious and easy-to-make seafood stew, this Easy Cioppino is a classic Italian-American dish packed with flavor. Perfect for a cozy dinner with crusty bread to soak up the rich broth.
Ingredients
Scale
Main Broth:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 4 cups seafood stock or fish stock
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Seafood:
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound firm white fish fillets (such as cod or halibut), cut into chunks
- 1/2 pound scallops
- 2 tablespoons fresh parsley, chopped
- lemon wedges for serving
Instructions
- Prepare Broth: Heat olive oil in a Dutch oven, sauté onion until soft. Add garlic, red pepper flakes, oregano, and thyme; cook briefly. Deglaze with white wine.
- Cook Broth: Add tomatoes, stock, bay leaf, salt, and pepper. Simmer for 20 minutes.
- Add Seafood: Cook mussels and clams until they open. Add shrimp, fish, and scallops; cook until done.
- Serve: Remove bay leaf, garnish with parsley, and serve with lemon wedges.
Notes
- Serve with crusty bread to soak up the broth.
- For extra depth, consider adding fennel or a splash of Pernod.
- Adjust the seafood mix based on availability.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg
