Cioppino Recipe
View original ↗
Dinner at the Zoo · by Sara Welch★ 5.0 (14)

Cioppino Recipe

NUTRITION · PER SERVING65M COOK
CAL 33%·PRO 100%
CARBS 24G15% OF CAL
4G FIBER0G ADDED0G INTRINSIC11G OTHER9G TOTAL SUGAR
FAT 17G24% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An elegant seafood stew loaded with fish, crab, shrimp, clams, mussels, and scallops in a tomato broth. It's restaurant-worthy yet easy enough for busy weeknights.

mainitaliansoupfishshellfishgluten free
View the full recipe on Dinner at the Zoo →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons olive oil
  • 3/4 cup yellow onion (finely diced)
  • 3/4 cup fennel bulb (diced)
  • 2 tablespoons shallot (minced)
  • 1 tablespoon garlic (minced)
  • 1/2 teaspoon crushed red pepper flakes (or more to taste)
  • 28 ounce can crushed tomatoes (preferably San Marzano brand)
  • 4 cups seafood stock
  • 1 1/2 cups white wine
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 2 pounds crab legs and bodies (preferably Dungeness crab)
  • 1 pound mussels (scrubbed and debearded)
  • 1 pound clams (scrubbed)
  • 1 pound firm fish (such as halibut or cod, cut into 1 1/2 inch chunks)
  • 1 pound shrimp (medium to large size)
  • 1/2 pound sea scallops
  • 2 tablespoons butter
  • 2 tablespoons parsley (chopped)
  • parsley sprigs and lemon wedges for serving (optional)
PREP
20M
SODIUM
2839MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.