Cioppino

Name: Cioppino
Total time: 70 min
Yield: 6
Ingredients: 3 tbsp olive oil; 1 unit onion (chopped); 1 unit fennel (chopped); 5 clove garlic; 800 g tomatoes; 380 ml dry white wine; 750 ml fish stock; 500 g clams; 500 g mussels; 400 g shrimp; 500 g firm white fish

Soups & Salads · American

11 ingredients · 70 minutes · 6 servings

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373kcal48.3g protein9.3g fat13.1g carbs*

Contains shellfish, fish · sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy — check the label

Restrictions

Containsshellfish · fishIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelgluten (fish stock) · dairy (fish stock) · egg (fish stock) · peanut (fish stock) · tree nut (fish stock) · sesame (fish stock) · soy (fish stock)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

Pescatarian · checkNo pork · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

3 tbsp	olive oil
1 unit	onion (chopped)
1 unit	fennel (chopped)
5 clove	garlic
800 g	tomatoes
380 ml	dry white wine
750 ml	fish stock
500 g	clams
500 g	mussels
400 g	shrimp
500 g	firm white fish

Steps

saute10 min
onion and fennel soft
Cook onion and fennel in olive oil until soft, then add garlic only for the final minute. Building sweetness without browning gives the broth body while keeping the seafood flavors clean.
simmer30 min
broth integrated and slightly reduced
Add tomatoes, white wine and fish stock and simmer until the raw wine edge disappears and the tomato broth tastes unified. Correct the broth before seafood enters because there will be little safe simmering time afterward.
simmer6 min
clams and mussels beginning to open
Add scrubbed clams and mussels first, cover and simmer until they begin opening. Discard shellfish that remain firmly closed after adequate cooking rather than forcing them open.
simmer5 min
fish opaque and shrimp just cooked
Add chunks of firm fish and the shrimp and simmer only until just cooked. Delicate seafood continues cooking in the hot broth after the burner is off, so stop before it becomes firm and dry.
top2 min
serve immediately
Ladle seafood and broth into wide bowls, distributing shellfish and fish evenly. Serve immediately while the shellfish are juicy and the broth is steaming rather than holding the finished stew on the stove.