Cioppino

🛒 Ingredients

• Olive oil 7 g · 60 kcal
• Yellow onion 38 g · 15 kcal
• Garlic cloves 5 g · 7 kcal
• Fennel bulb 38 g · 15 kcal
• Canned crushed tomatoes 199 g · 40 kcal
• Tomato paste 8 g · 8 kcal
• Dry white wine 60 g · 50 kcal
• Fish broth 240 g · 20 kcal
• Fresh clams (meat) 25 g · 25 kcal
• Fresh mussels (meat) 25 g · 25 kcal
• Large shrimp, peeled and deveined 114 g · 100 kcal
• Cod fillet 114 g · 120 kcal
• Fresh parsley, chopped 3 g · 1 kcal
• Dried oregano 0 g · 0 kcal
• Dried thyme 0 g · 0 kcal
• Bay leaf 0 g · 0 kcal
• Red pepper flakes 0 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and fennel, sautéing until softened, about 5-7 minutes.
2. Stir in minced garlic, dried oregano, dried thyme, and red pepper flakes; cook for 1 minute until fragrant. Add tomato paste and cook for another minute.
3. Pour in white wine and fish broth, then add crushed tomatoes and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes to allow flavors to meld.
4. Add clams and mussels to the simmering broth, cover, and cook for 5-7 minutes until they open. Discard any shellfish that does not open.
5. Gently add shrimp and cod fillets to the pot. Continue to cook for another 3-5 minutes, or until shrimp are pink and opaque and fish is flaky.
6. Remove the bay leaf, then taste and adjust seasoning with salt and pepper as needed. Garnish generously with fresh chopped parsley and serve hot.