Best Cioppino recipe

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Ingredients

2 tablespoons olive oil
½ large onion, chopped
2 cloves garlic, minced
¼ cup chopped fresh flat-leaf parsley
¼ teaspoon dried basil
¼ teaspoon dried oregano
⅛ teaspoon red pepper flakes
½ bay leaf
1 cup dry white wine
1 (14 ounce) can diced tomatoes with juice
1 cup fish stock
salt and ground black pepper to taste
6 mussels, scrubbed and debearded
6 clams, scrubbed
1 (4 ounce) fillet halibut, cut into 2-inch pieces
10 small scallops
3 precooked crab legs, cracked
6 precooked tail-on shrimp
2 tablespoons chopped fresh parsley

Nutrition Info

554.1 calories
carbohydrate: 14.7 g
cholesterol: 197.8 mg
fat: 14.6 g
fiber: 1.9 g
protein: 70.5 g
saturatedFat: 2 g
servingSize: -
sodium: 1303.6 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a heavy large Dutch oven or large pot over medium-high heat, cook and stir onion until translucent, about 5 minutes. Add garlic to onion, cook until garlic is fragrant, about 2 minutes.

  2. Stir 1/4 cup parsley, basil, oregano, red pepper flakes, and bay leaf into onion mixture, cook and stir until fragrant, about 1 minute. Add wine to seasoned onion mixture, bring to a boil. Cook and stir mixture until most of liquid evaporates, about 10 minutes.

  3. Pour tomatoes with juice and fish stock into seasoned onion-wine mixture, simmer until flavors blend, about 15 minutes. Season with salt and pepper.

  4. Stir mussels into tomato mixture, cover Dutch oven with a lid and simmer for about 2 minutes. Add clams to mixture, simmer about 2 more minutes. Add halibut, scallops, and crab legs to mussels-clams mixture, cover Dutch oven and simmer until mussels and clams break open and halibut and scallops are cooked through, about 2 more minutes. Add shrimp to cioppino and cook until heated through, 1 to 2 minutes. Discard any mussels or clams that didn't open.

  5. Divide cioppino among serving bowls, sprinkle with 2 tablespoons parsley.

Recipe Yield

3 servings

Recipe Note

Cioppino. Excellent recipe. One of the easier recipes and a very good one. Love fish stock over clam juice. I used more fresh parsley on slices of French bread with garlic butter.

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