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Cioppino

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A comforting seafood stew made with shrimp, clams, mussels, and white fish, simmered in a rich tomato and wine broth.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined
  • 1 lb clams, scrubbed
  • 1 lb mussels, cleaned
  • 1 lb white fish (such as cod or halibut), cut into chunks
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 cup dry white wine
  • 2 cups fish stock or broth
  • 1 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Crusty bread (for serving)

Instructions

  1. Sauté the aromatic base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
  2. Build the flavor base: Stir in the red pepper flakes, crushed tomatoes, dry white wine, and fish stock. Bring this comforting mixture to a gentle simmer, letting the flavors meld together beautifully.
  3. Add the seafood ensemble: Add the shrimp, clams, mussels, and chunks of white fish to the pot. Cover the pot and cook for about 10-15 minutes. Watch closely as the clams and mussels open up. Discard any shellfish that do not open!
  4. Season to perfection: Taste your cioppino and season with salt and pepper to your liking.
  5. Garnish and serve: Sprinkle fresh parsley on top for a vibrant finish. Serve your cioppino hot with crusty bread.

Notes

Use the freshest seafood available for the best flavor. Pair with crusty bread for soaking up the broth.

Nutrition

Find it online: https://doughgirlbylea.com/cioppino-recipe-italian-seafood-stew/

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