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 on the outside, chewy on the inside, with that classic tangy flavor. A simple slice of pan-fried sourdough toast is the perfect canvas for butter, jam, avocado, or eggs. A breakfast staple ready in minutes.
Soul-satisfying cioppino with Dungeness crab & salmon, served with crispy sourdough. Perfectly spiced comfort!
This pacific_northwest dish is perfect for dinner. With 611.39 calories and 61.02g 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.
125cal
3gprotein
14gcarbs
7gfat
Ingredients
4 slices Sourdough Bread (About 3/4 to 1-inch thick)
2 tbsp Unsalted Butter (Softened to room temperature)
0.125 tsp Flaky Sea Salt (Optional, for sprinkling)
Instructions
1
Prepare the Bread
Take four slices of sourdough bread. Using a butter knife, spread approximately half a tablespoon of softened butter evenly over one side of each slice, ensuring it reaches the edges for a uniformly golden crust.
2
Toast the First Side
Place a large non-stick skillet or cast-iron pan over medium heat. Allow it to heat up for about a minute.
Carefully place the bread slices butter-side down in the hot pan. You should hear a gentle sizzle.
Cook for 2-3 minutes without moving them. This allows a perfect crust to form. The underside should be a deep golden brown.
3
Toast the Second Side and Serve
Using tongs or a spatula, flip the slices over.
Toast the second side for another 1-2 minutes until it's lightly golden and crisp. This side typically cooks faster as the bread is already hot.
Remove the toast from the pan immediately. If desired, sprinkle with a pinch of flaky sea salt.
