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)
A classic artisan loaf with a tangy flavor, chewy crumb, and a beautifully crisp, golden-brown crust. Perfect for sandwiches, toast, or enjoying with a simple pat of butter. This recipe uses a Dutch oven to achieve professional bakery results at home.
Aromatic, protein-packed cioppino seafood stew with crusty sourdough – pure comfort food for your soul!
This california dish is perfect for dinner. With 688.05 calories and 65.21000000000001g of protein per serving, it's a low-fat option 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.
Servings10
Serving size: 1 slice
202cal
7gprotein
41gcarbs
1gfat
Ingredients
500 g Bread Flour (Plus more for dusting)
375 g Water (Lukewarm, about 80-85°F (27-29°C))
100 g Sourdough Starter (Active and bubbly, fed 4-8 hours prior)
10 g Fine Sea Salt
1 tbsp Rice Flour (For dusting the proofing basket)
Instructions
1
Autolyse (1 hour)
In a large mixing bowl, combine the 500g of bread flour and 375g of lukewarm water. Mix with your hands or a spatula until no dry flour remains. The dough will be shaggy.
Cover the bowl and let it rest at room temperature for 60 minutes. This step, the autolyse, allows the flour to fully hydrate and gluten development to begin.
2
Incorporate Starter and Salt (30 minutes)
Add the 100g of active sourdough starter to the top of the dough. Use wet hands to dimple the starter into the dough, then use a pinching and folding motion to fully incorporate it. This should take about 3-4 minutes.
Cover the dough and let it rest for 20-30 minutes.
Sprinkle the 10g of fine sea salt over the dough. Use the same wet-handed pinching and folding technique to mix the salt in thoroughly.
3
Bulk Fermentation (4-5 hours)
Transfer the dough to a clean, lightly oiled container or keep it in the same bowl. Cover it.
Let the dough ferment at a warm room temperature (around 75-78°F / 24-26°C).
During the first 2 hours, perform 4 sets of 'stretch and folds' spaced 30 minutes apart. To do this, wet your hands, grab one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat on all four sides.
After the final set of folds, cover the dough and let it rest undisturbed for the remaining 2-3 hours of bulk fermentation.
The dough is ready when it has increased in volume by about 30-50%, feels airy, and has a few visible bubbles on the surface.
4
Shaping (30 minutes)
Gently scrape the dough out onto a lightly floured work surface. Be careful not to deflate it too much.
Pre-shape the dough into a loose round (boule) by gently tucking the edges underneath. Let it rest, uncovered, on the counter for 20-30 minutes.
Flip the dough over and perform the final shaping. Gently stretch it into a rectangle, then fold it like a letter. Roll it up from the short end, creating a tight skin on the surface. Pinch the seams closed.
Generously dust a banneton (proofing basket) with rice flour. Place the shaped dough seam-side up into the basket.
5
Cold Proof (12-18 hours)
Place the banneton inside a plastic bag or cover with a reusable shower cap to prevent a skin from forming.
Transfer the basket to the refrigerator and let it cold-proof for 12 to 18 hours. This slow fermentation develops the characteristic tangy flavor and improves the crumb structure.
6
Preheat Oven and Dutch Oven (1 hour)
Place a large Dutch oven with its lid on inside your oven.
Preheat the oven to 500°F (260°C) for at least 1 hour to ensure the Dutch oven is extremely hot.
7
Score and Bake (45 minutes)
Carefully remove the hot Dutch oven from the oven. Take the dough from the refrigerator.
Invert the dough from the banneton onto a piece of parchment paper. The seam-side is now on the bottom.
Using a sharp blade or bread lame, make one confident slash across the top, about 1/2-inch deep, at a slight angle.
Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Place the lid back on.
Reduce the oven temperature to 475°F (245°C). Bake for 25 minutes with the lid on.
Remove the lid. The bread should have 'sprung' up. Continue baking for another 15-20 minutes, or until the crust is a deep, dark golden brown.
8
Cool Completely (2-4 hours)
Immediately remove the bread from the Dutch oven and place it on a wire rack to cool.
It is crucial to let the bread cool completely, for at least 2 hours but preferably 4, before slicing. The internal structure is still setting, and cutting it warm will result in a gummy texture.
