Italian Seafood Cioppino with Garlic Bread

Name: Italian Seafood Cioppino with Garlic Bread
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 large onion (chopped); 4 cloves garlic (minced); 1 cup dry white wine; 1 can crushed tomatoes (28 ounces); 2 cups fish stock; 1 pound clams (scrubbed); 1 pound mussels (scrubbed and debearded); 1 pound large shrimp (peeled and deveined); 1 pound white fish fillets (cut into chunks); 1/4 cup fresh parsley (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 teaspoon red pepper flakes; 1 loaf Italian bread (sliced); 4 tablespoons butter (softened); 3 cloves garlic (minced); 2 tablespoons fresh parsley (chopped)

StandardItalian-AmericanDinnerComfort FoodFamily-FriendlySeafood

⏱️ 30m PREP

🔥 60m COOK

👥 6 SERVINGS

⚡ 650 CAL/SERV

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Overview

A hearty Italian-American seafood stew packed with fresh fish, shellfish, and a tomato-wine broth, served with crispy garlic bread for dipping.

Macronutrients per serving

115

grams

Protein

40.0g 35%

Fat

25.0g 22%

Carbs

50.0g 43%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

💧 Omega-3

30% DV

Supports heart and brain health

🔺 Calcium

10% DV

Important for bone health

☀️ Vitamin A

20% DV

Essential for vision and immunity

Ingredients

Cioppino Ingredients

2 tablespoons olive oil
1 large onion chopped
4 cloves garlic minced
1 cup dry white wine
1 can crushed tomatoes 28 ounces
2 cups fish stock
1 pound clams scrubbed
1 pound mussels scrubbed and debearded
1 pound large shrimp peeled and deveined
1 pound white fish fillets cut into chunks
1/4 cup fresh parsley chopped
1 teaspoon salt
1/2 teaspoon black pepper freshly ground
1 teaspoon red pepper flakes

Garlic Bread Ingredients

1 loaf Italian bread sliced
4 tablespoons butter softened
3 cloves garlic minced
2 tablespoons fresh parsley chopped

Instructions

1 In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2 Add minced garlic and red pepper flakes, and cook for another minute until fragrant.
3 Pour in the white wine, bring to a simmer, and cook for 2-3 minutes to reduce slightly.
4 Stir in the crushed tomatoes and fish stock. Bring the mixture to a simmer and cook for 20 minutes to blend flavors.
5 Add the clams and mussels, cover the pot, and cook for 5 minutes until they begin to open.
6 Add the shrimp and fish chunks, cover, and cook for an additional 5-7 minutes until the seafood is cooked through and all the shellfish have opened. Discard any that remain closed.
7 Season the stew with salt, pepper, and fresh parsley. Stir well and remove from heat.
8 For the garlic bread, preheat the oven to 375°F (190°C). Mix softened butter with minced garlic and parsley. Spread the mixture onto the slices of Italian bread.
9 Arrange the bread slices on a baking sheet and bake for 10-12 minutes until golden and crispy.
10 Serve the cioppino hot with garlic bread on the side, for dipping and soaking up the flavorful broth.