Cioppino (Italian Seafood and Tomato Stew)
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This classic cioppino is a rustic Italian-American seafood stew with tomatoes, fennel and loads of fresh seafood!
Ingredients
Instructions
Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add fennel and shallot and cook until softened, 6-8 minutes. Add sliced garlic and cook for another minute
Build the tomato base: Stir in red pepper flakes and tomato paste. Cook until the paste deepens in color, about 1 minute.
Deglaze with wine: Pour in the white wine and simmer until reduced by about half.
Simmer the broth: Add the crushed tomatoes, seafood stock and herb bundle. Bring to a gentle simmer and cook uncovered for 20–30 minutes. Season with salt and pepper.
Layer the seafood:Add lobster tails first and simmer 2 minutes.Add clams and mussels, cover, and cook 3–4 minutes.Nestle halibut on top, lightly seasoned, and simmer 4–5 minutesAdd prawns and cook for the last 3–4 minutes, until pink and shellfish are open.
Finish & serve: Remove herb bundle. Discard any shellfish that did not open. Garnish with parsley and fennel fronds. Serve with crusty bread.
Nutrition
- Calories
- 230 kcal
- Carbohydrate Content
- 19 g
- Protein Content
- 25 g
- Fat Content
- 3 g
- Saturated Fat Content
- 1 g
- Trans Fat Content
- 0.01 g
- Cholesterol Content
- 76 mg
- Sodium Content
- 1068 mg
- Fiber Content
- 5 g
- Sugar Content
- 9 g
- Unsaturated Fat Content
- 2 g
- Serving Size
- 1 serving
