California Cioppino

Dive into the bold, briny flavors of the ocean with California Cioppino, a seafood lover's dream in a bowl. This hearty, tomato-based stew is a West Coast twist on the classic Italian-American dish, brimming with a medley of fresh mussels, clams, shrimp, and tender white fish, with optional crab legs for a luxurious touch. Enhanced with aromatic fennel, garlic, and a hint of red pepper flakes, the broth is perfectly balanced by a splash of dry white wine and rich fish stock. Simmered to perfection, this one-pot marvel is ideal for a cozy dinner, served with crusty bread to soak up every flavorful drop. Whether you're hosting a gathering or planning an indulgent family meal, this cioppino is a celebration of coastal flavors you won’t want to miss.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large (diced) yellow onion
• 1 medium (thinly sliced) fennel bulb
• 6 cloves (minced) garlic
• 0.5 teaspoons red pepper flakes
• 1 cup dry white wine
• 1 28-ounce can crushed tomatoes
• 4 cups fish stock
• 2 bay leaves
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons (freshly ground) black pepper
• 1 pound (cleaned) mussels
• 1 pound (cleaned) clams
• 1 pound (peeled and deveined) large shrimp
• 1 pound (cut into 2-inch pieces) white fish fillets (such as halibut or cod)
• 1 pound (optional, cracked) crab legs
• 0.25 cup (chopped, for garnish) fresh parsley
• 4 (for serving) lemon wedges
• 1 loaf (for serving) crusty bread

Directions

Step 1

In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat.

Step 2

Add the diced onion and sliced fennel. Sauté for 5–7 minutes, stirring occasionally, until softened and translucent.

Step 3

Add the minced garlic and red pepper flakes. Sauté for another 1–2 minutes until fragrant.

Step 4

Increase heat to medium-high and pour in the white wine. Simmer for 3–4 minutes, scraping the bottom of the pot to deglaze, until the wine reduces slightly.

Step 5

Stir in the crushed tomatoes, fish stock, and bay leaves. Season with salt and black pepper. Bring the mixture to a simmer.

Step 6

Reduce the heat to low, cover the pot, and let the base simmer for 20 minutes to develop the flavors.

Step 7

Add the cleaned mussels and clams to the pot. Cover and cook for 5–7 minutes, or until they start to open. Discard any that remain closed.

Step 8

Gently add the shrimp, white fish pieces, and crab legs (if using). Cover and cook for another 5–6 minutes, or until the shrimp turn pink and the fish is opaque and tender.

Step 9

Taste the broth and adjust seasoning with additional salt or pepper, if needed.

Step 10

Serve the Cioppino hot, garnished with chopped parsley. Accompany with lemon wedges and crusty bread for dipping.

Nutrition Facts

Serving size	(5287.1g)

Amount per serving	% Daily Value*
Calories	4924.2

Total Fat 137.8g	0%
Saturated Fat 34.7g	0%
Polyunsaturated Fat 15.8g
Cholesterol 1779.4mg	0%
Sodium 13129.6mg	0%
Total Carbohydrate 382.1g	0%
Dietary Fiber 31.4g	0%
Total Sugars 51.1g
Protein 494.2g	0%

Vitamin D 1596.6IU	0%
Calcium 1699.6mg	0%
Iron 60.8mg	0%
Potassium 8568.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 41.7%

Carbs: 32.2%