A rich and hearty seafood stew, born in San Francisco. This Italian-American classic features a vibrant tomato and wine broth brimming with fresh fish, clams, mussels, and shrimp. It's a showstopper meal perfect for serving with crusty sourdough bread.
Prep20 min
Cook40 min
Servings6
Serving size: 1.5 cups
486cal
58gprotein
26gcarbs
14g
Ingredients
0.25 cup olive oil
1 pcs yellow onion (large, chopped)
1 pcs fennel bulb (medium, thinly sliced)
5 cloves garlic (minced)
0.5 tsp red pepper flakes (or more, to taste)
1.5 tsp salt
0.5 tsp black pepper (freshly ground)
1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
Crispy, buttery slices of baguette slathered with a rich garlic and herb spread, baked until golden brown. The perfect irresistible side for pasta, soups, or any Italian-American meal.
A soul-satisfying, protein-packed Pacific seafood stew with aromatic garlic bread. Pure comfort!
This pacific_northwest dish is perfect for dinner. With 819.78 calories and 65.79g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup clam juice
2 tbsp tomato paste
2 pcs bay leaves
2 tsp dried oregano
1 lb littleneck clams (scrubbed clean)
1 lb mussels (scrubbed and debearded)
1 lb cod (or other firm white fish, cut into 2-inch chunks)
1 lb large shrimp (peeled and deveined)
0.5 lb sea scallops (large, patted dry)
0.25 cup fresh parsley (chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped onion and sliced fennel. Cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes.
Stir in the minced garlic and red pepper flakes. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
2
Build the Broth
Pour in the white wine to deglaze the pot, scraping up any flavorful browned bits from the bottom with a wooden spoon. Bring to a simmer and cook until the wine has reduced by about half, approximately 2-3 minutes.
Add the crushed tomatoes, clam juice, tomato paste, bay leaves, dried oregano, salt, and pepper. Stir well to combine.
Bring the mixture to a steady simmer, then reduce the heat to low, cover the pot, and let it cook for at least 25-30 minutes. This allows the flavors to meld and deepen.
3
Cook the Seafood in Stages
Uncover the pot and increase the heat to medium. Add the scrubbed clams and mussels, then cover the pot again.
Cook for 5-7 minutes, or until the clams and mussels have started to open. Give the pot a gentle shake occasionally.
Gently nestle the cod chunks and shrimp into the broth among the shellfish. Cover and cook for another 3-4 minutes.
Finally, add the scallops. Cook for 1-2 minutes more, just until the shrimp are pink and opaque, the fish flakes easily, and the scallops are no longer translucent. Do not overcook.
4
Serve Immediately
Remove the pot from the heat. Carefully discard any clams or mussels that did not open. Remove and discard the bay leaves.
Taste the broth and adjust seasoning with more salt or red pepper flakes if desired.
Ladle the cioppino into large, warmed bowls, ensuring each serving gets a variety of seafood. Garnish generously with fresh parsley and serve immediately with thick slices of crusty bread for dipping.
334cal
8gprotein
35gcarbs
18gfat
Ingredients
1 loaf Baguette (About 16-18 inches long)
0.5 cup Unsalted Butter (Softened to room temperature)
5 cloves Garlic (Freshly minced)
2 tbsp Fresh Parsley (Finely chopped)
0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Prepare Oven and Bread
Preheat your oven to 400°F (200°C).
Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2
Create the Garlic Butter Spread
In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
If using, stir in the grated Parmesan cheese.
Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3
Assemble the Garlic Bread
Place the bread slices on a large baking sheet, arranging them in a single layer.
Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5
Serve Warm
Remove the garlic bread from the oven.
Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.
