This cioppino is a seafood stew made with fish, crab, shrimp, clams and mussels, all simmered together in a tomato based broth. A fabulous dinner option that's easy enough to make on a busy weeknight, but elegant enough to serve to company.
Calories 374 kcal
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
Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook for 4-5 minutes or until softened. Add the shallot, garlic and red pepper flakes and cook for 1 minute, stirring constantly. Add the crushed tomatoes, white wine, seafood stock, salt, pepper and bay leaf to the pot, then bring to a simmer. Cook for 30 minutes, stirring occasionally. Add the crab, mussels and clams to the pot and cook for 4 minutes. Add the fish, shrimp and scallops and cook for another 4 minutes or until seafood is opaque and cooked through, and mussels and clams have opened. Discard any mussels and clams that do not open during the cooking process. Add the butter to the pot and stir until melted. Sprinkle with parsley, then serve. Garnish with parsley and lemon if desired.
Calories: 374 kcal | Carbohydrates: 19 g | Protein: 32 g | Fat: 14 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 224 mg | Sodium: 825 mg | Potassium: 938 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 634 IU | Vitamin C: 24 mg | Calcium: 243 mg | Iron: 6 mg