Cioppino with Parsley and Olive Gremolata
View original ↗
The Mediterranean Dish · by Sara May★ 5.0 (44)

Cioppino with Parsley and Olive Gremolata

NUTRITION · PER SERVING90M COOK
CAL 17%·PRO 62%
CARBS 15G18% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER6G TOTAL SUGAR
FAT 14G38% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Italian-American seafood stew with clams, mussels, white fish, and shrimp in a fragrant tomato-fennel broth, finished with a parsley and olive gremolata. Elegant and full of ocean flavor. Perfect for a special meal.

mainmediterraneansoupfishshellfishdairy freegluten free
View the full recipe on The Mediterranean Dish →

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

Nutrition & ingredients

Ingredients

serves 10
  • 1/2 bunch parsley, (about 2 ounces, roughly chopped)
  • The zest from one orange
  • 1/2 cup mixed olives, (pitted)
  • 1 clove garlic, (peeled and roughly chopped)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes, (optional)
  • 2 tablespoons extra-virgin olive oil
  • 1 pound clams, (scrubbed well)
  • 1 pound mussels, (debearded and scrubbed well)
  • 1/4 cup extra-virgin olive oil
  • 1 large onion, (cut into ½-inch dice (about 2 cups))
  • 1 large fennel bulb, (cut into ½-inch dice (about 2 cups))
  • Kosher salt, (to taste)
  • 2 cloves garlic, (finely minced)
  • 1 12 ounce jar roasted red peppers, drained and roughly chopped
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 ¼ cup dry white wine
  • 1 28 ounce can whole tomatoes
  • 1 ¼ cup seafood stock
  • 1 pound skinless firm white fish, (such as halibut or cod, cut into 1-inch pieces)
  • 1 pound large shrimp, (peeled and deveined)
  • Grilled sourdough bread (for serving, optional)
PREP
50M
SODIUM
1107MG
ESTIMATE
COMPLETE

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