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A hearty and flavorful seafood stew brimming with fresh clams, mussels, shrimp, and fish in a rich tomato and white wine broth. This San Francisco classic is perfect for a special dinner and best served with crusty sourdough bread.
Sauté Aromatics
Build the Broth
Cook the Seafood
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A hearty and flavorful seafood stew brimming with fresh clams, mussels, shrimp, and fish in a rich tomato and white wine broth. This San Francisco classic is perfect for a special dinner and best served with crusty sourdough bread.
This italian_american recipe takes 65 minutes to prepare and yields 4 servings. At 685.25 calories per serving with 91.47g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Finish and Serve
Increase the red pepper flakes to 1 teaspoon or add a finely chopped Fresno or jalapeño chili with the garlic.
For a truly authentic San Francisco experience, add 2-4 cooked Dungeness crab clusters to the pot during the last 3-4 minutes of cooking.
Add 1 teaspoon of fresh thyme leaves or a few fresh basil leaves along with the parsley at the end.
Replace the white wine with an equal amount of fish stock or clam juice and add 1 tablespoon of lemon juice at the end to brighten the flavors.
The diverse array of seafood provides high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting satiety.
Seafood, particularly fish like halibut, is a prime source of omega-3 fatty acids. These healthy fats are known to support brain health and reduce inflammation and the risk of heart disease.
The tomato base is rich in lycopene, a powerful antioxidant that helps protect cells from damage. Garlic and onions also contribute beneficial compounds that support overall health.
Shellfish like clams and mussels are excellent sources of important minerals such as iron, zinc, and selenium, which play vital roles in immune function, energy production, and thyroid health.
A typical serving of this Cioppino contains approximately 550-650 calories, depending on the specific types and amounts of seafood used.
Yes, it is a very healthy dish. It's packed with lean protein from the variety of seafood, rich in heart-healthy omega-3 fatty acids, and contains lycopene, an antioxidant from the tomato base. It's a well-balanced and nutritious meal.
The best fish are firm, white-fleshed varieties that won't fall apart in the stew. Excellent choices include cod, halibut, rockfish, sea bass, or snapper.
You can prepare the tomato broth base up to 24 hours in advance and store it in the refrigerator. However, the seafood should always be cooked fresh just before serving to prevent it from becoming tough and overcooked.
If fresh shellfish isn't available, you can use frozen, cooked mussels or clams (add them at the very end just to heat through). Alternatively, you can simply omit them and add more fish and shrimp.
Cioppino was created in the late 1800s by Italian-American fishermen in the North Beach neighborhood of San Francisco, California. It was a way to use up the day's catch, with different fishermen contributing whatever they had to a communal pot.