This Cioppino recipe is a hearty seafood stew that originated in San Francisco. It's made with an assortment of seafood, including shrimp, clams, mussels, and fish, simmered in a rich tomato broth with garlic, onions, and herbs.
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- 1 cup olive oil
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 cup chicken broth
- 1 cup red wine
- 1 bay leaf
- 1 pound cod fillets, cut into 1-inch pieces
- 1 pound shrimp, peeled and deveined
- 1 pound clams, scrubbed and debearded
- 1 pound mussels, scrubbed and debearded
- 2 cup chopped fresh parsley
- Salt and pepper to taste
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the red pepper flakes, oregano, basil, and thyme and cook for another minute.
- Add the diced tomatoes with their juice, tomato sauce, chicken broth, red wine, and bay leaf. Bring to a simmer and cook for 30 minutes.
- Add the cod, shrimp, clams, and mussels to the pot and simmer for an additional 10 minutes, or until the seafood is cooked through and the clams and mussels have opened.
- Discard any clams or mussels that do not open.
- Stir in the chopped parsley and season with salt and pepper to taste.
- Serve hot with crusty bread.
Nutrition Facts (per serving):
- Calories: 356
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 138mg
- Sodium: 1015mg
- Total Carbohydrates: 21g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 46g