American · Lunch · Dinner
Cioppino
San Francisco's fisherman's stew: a garlicky, wine-scented tomato and fennel broth packed with clams, mussels, shrimp and flaky cod. It is a light, protein-rich bowl with only a spoonful of olive oil.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 27% · Fat 21% · Protein 52%
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Ingredients
For 4 servings- 1 tbsp14 golive oil
- 1 medium150 gonion, diced
- 1 small200 gfennel bulb, thinly sliced
- 4 cloves12 ggarlic, minced
- 1/2 tspred pepper flakes
- 2 tbsp32 gtomato paste
- 1 cup240 gdry white wine
- 1 can (400 g)canned diced tomatoes, no salt added
- 1/2 cup120 gbottled clam juice
- 1 1/2 cups360 gwater
- 1 leafbay leaf
- 1 tspdried oregano
- 1/4 tspblack pepper
- about 16500 glittleneck clams in shell, scrubbed
- about 20500 gmussels in shell, scrubbed and debearded
- about 16 large250 graw shrimp, peeled and deveined
- 350 gcod fillet, cut into 4 cm chunks
- 1/4 cup15 gfresh parsley, chopped
- 1/4 cup6 gfresh basil, torn (optional)
- 4 thin slices120 gsourdough bread, toasted (optional)
Steps
- 1
Heat the olive oil in a large heavy pot over medium heat.
- 2
Add the onion and fennel and cook, stirring often, for 8 minutes until soft.
- 3
Stir in the garlic and red pepper flakes and cook for 1 minute until fragrant.
- 4
Stir in the tomato paste and cook for 1 minute.
- 5
Pour in the wine and simmer for 3 minutes to reduce slightly.
- 6
Add the diced tomatoes, clam juice, water, bay leaf, oregano and black pepper.
- 7
Cover partly and simmer gently for 15 minutes.
- 8
Tap any open clams or mussels; discard any that do not close.
- 9
Add the clams to the pot, cover and cook for 4 minutes.
- 10
Add the mussels, shrimp and cod, nestling them into the broth.
- 11
Cover and simmer for 5-6 minutes, until the shells open, the shrimp are pink and the cod flakes easily and reaches 63 °C / 145 °F.
- 12
Discard the bay leaf and any clams or mussels that stay closed.
- 13
Taste the broth; the shellfish releases plenty of natural salt, so adjust only with more black pepper if needed.
- 14
Ladle into bowls and scatter with parsley and basil, if using.
- 15
Serve with the toasted sourdough, if using, for dipping.
Swaps, storage and make-ahead
Swaps
- Replace the white wine with an equal amount of extra clam juice or fish stock plus a squeeze of lemon for an alcohol-free broth.
- Use halibut, haddock or another firm white fish in place of the cod if that is easier to find.
- Swap the clams and mussels for extra shrimp and fish if you prefer to skip shellfish in the shell.
- For a gluten-free meal, serve with bread labelled gluten-free and check that the clam juice is also labelled gluten-free.
Storage
Cioppino is best eaten fresh, as the seafood toughens on reheating; refrigerate leftovers within 2 hours, remove the shells, and eat within 1 to 2 days, reheating gently until steaming hot. Do not freeze the cooked seafood.
Make ahead
Make the tomato and fennel broth up to 2 days ahead and keep it covered in the fridge, or freeze it for up to 3 months. When ready to eat, bring it back to a simmer and cook the seafood fresh.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MolluscsCrustaceansFishSulphitesGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (786 g) | Per 100 g | |
|---|---|---|
| Calories | 311 kcal | 40 kcal |
| Protein | 34.9 g | 4.4 g |
| Carbohydrates | 18.2 g | 2.3 g |
| of which sugars | 7.8 g | 1 g |
| Fiber | 4.8 g | 0.6 g |
| Fat | 6.3 g | 0.8 g |
| of which saturated | 1.1 g | 0.1 g |
| Sodium | 775 mg | 99 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
