Description
This cioppino recipe bursts with the fresh flavors of seafood in a savory tomato broth, making it perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 2 cans (14 oz each) diced tomatoes
- 4 cups fish stock or broth
- 1 lb white fish filets (e.g., cod or halibut)
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and red pepper flakes; cook for about 1 minute until fragrant.
- Pour in canned diced tomatoes with their juices and add fish stock. Stir well and let simmer for about 10 minutes to meld the flavors.
- Start by adding white fish filets to poach for approximately 3 minutes.
- Then incorporate shrimp and mussels. Cover and cook until mussels open up, around 5 minutes.
- Taste test and adjust seasoning with salt and pepper as needed; add fresh herbs like parsley if desired.
- Ladle into bowls and garnish with fresh parsley. Serve with crusty bread for dipping.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 290
- Sugar: 7g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Feel free to customize your cioppino with seasonal seafood or additional vegetables. To enhance flavor, allow the cioppino to simmer longer while stirring occasionally.