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Cioppino

Serves 8
Time 1 hr
This is a simplified version of the classic and comforting Italian-American seafood stew that is often served during the holidays. The tomato base can be made ahead of time and refrigerated for up to 2 days or frozen for up to 3 months. When ready to serve, simply thaw, bring to a boil and add the seafood.
Special Diets:
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic finely chopped
  • 1/2 teaspoon crushed red chile flakes
  • 1 large yellow onion finely chopped
  • 1 fennel bulb trimmed, cored and thinly sliced
  • 1 (28-ounce) can no-salt-added diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh thyme
  • 1 pound thick skinless white fish fillets, such as cod cut into 1-inch pieces
  • 1 (8-ounce) container lump crab meat picked over for pieces of shell and cartilage
  • 1 pound medium shrimp peeled and deveined
  • 1 pound debeareded mussels or littleneck clams scrubbed
  • 3 tablespoons chopped fresh basil
  • 1/4 teaspoon fine sea salt
Method

Heat oil in a large pot over medium heat. Add onion, fennel, garlic and chile flakes and cook, stirring occasionally, until onion is translucent, about 6 minutes. Stir in tomatoes, broth, wine, tomato paste and thyme and bring to a boil. Lower heat to medium-low, cover and simmer for 25 minutes. 

Stir fish, shrimp, mussels, crabmeat and salt into the pot. Raise heat to medium-high, cover and cook until fish and shrimp are just cooked through and mussels open, 6 to 7 minutes. (Discard any unopened mussels.) Sprinkle with basil and ladle into bowls.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic finely chopped
  • 1/2 teaspoon crushed red chile flakes
  • 1 large yellow onion finely chopped
  • 1 fennel bulb trimmed, cored and thinly sliced
  • 1 (28-ounce) can no-salt-added diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh thyme
  • 1 pound thick skinless white fish fillets, such as cod cut into 1-inch pieces
  • 1 (8-ounce) container lump crab meat picked over for pieces of shell and cartilage
  • 1 pound medium shrimp peeled and deveined
  • 1 pound debeareded mussels or littleneck clams scrubbed
  • 3 tablespoons chopped fresh basil
  • 1/4 teaspoon fine sea salt