Description
A cozy and comforting seafood cioppino with fresh seafood simmered in a rich tomato broth, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 lb cod, cut into chunks
- 1 lb mussels, cleaned
- 1 lb clams, cleaned
- 1 can (28 oz) crushed tomatoes
- 4 cups fish stock or water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.
- Stir in the crushed tomatoes, fish stock, vegetable broth, red pepper flakes, salt, and pepper. Bring to a gentle simmer.
- Add the cod to the pot and let it simmer for 5 minutes.
- Next, add the shrimp, mussels, and clams. Cover the pot and cook until the mussels and clams open, about 5-7 minutes. Discard any that don’t open.
- Garnish with fresh chopped parsley before serving.
Notes
You can prepare the broth a day in advance. Leftovers can be stored in an airtight container in the fridge for about 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 220mg