Cioppino Seafood Soup with Fennel and Garlic

Dive into the bold, briny flavors of Cioppino Seafood Soup with Fennel and Garlic, a rustic Italian-American classic that’s a feast for both the eyes and the palate. This rich, tomato-based seafood stew brims with an irresistible medley of clams, mussels, tender shrimp, and chunks of flaky white fish, all simmered in a fragrant broth infused with fennel, garlic, and a splash of dry white wine. With its vibrant aromas and the perfect balance of spice from crushed red pepper flakes, this soup delivers comfort in every spoonful. Serve it piping hot, garnished with fresh parsley and a side of crusty bread to soak up every savory drop. Perfect for dinner parties or an indulgent weeknight meal, this cioppino recipe is as easy to make as it is impressive, bringing the restaurant-quality seafood experience right to your kitchen.

Nutriscore Rating: 75/100

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 (thinly sliced) Fennel bulb
• 1 large (diced) Yellow onion
• 4 minced Garlic cloves
• 0.5 teaspoons Crushed red pepper flakes
• 2 tablespoons Tomato paste
• 1 cup Dry white wine
• 28 ounces Canned crushed tomatoes
• 4 cups Fish stock or seafood stock
• 2 pieces Bay leaves
• 4 pieces Fresh thyme sprigs
• 1 pound (scrubbed clean) Clams
• 1 pound (scrubbed clean and debearded) Mussels
• 1 pound (peeled and deveined) Large shrimp
• 1 pound (cut into 2-inch pieces) White fish fillets (such as cod or halibut)
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons (chopped, for garnish) Fresh parsley
• 4 slices (for serving) Crusty bread

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil and butter over medium heat.

Step 2

Add the sliced fennel and diced onion to the pot. Sauté for about 5 minutes, until softened and fragrant.

Step 3

Stir in the minced garlic and crushed red pepper flakes. Cook for 1 minute until aromatic.

Step 4

Add the tomato paste and cook for another 2 minutes, stirring frequently to incorporate and caramelize slightly.

Step 5

Deglaze the pot with the white wine, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes to reduce slightly.

Step 6

Stir in the crushed tomatoes, fish stock, bay leaves, and thyme sprigs. Season with a pinch of salt and pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 minutes to develop the flavors.

Step 8

Add the clams and mussels to the pot. Cover and cook for 5 minutes or until the shells have opened (discard any that do not open).

Step 9

Gently nestle the shrimp and fish pieces into the broth. Simmer for another 5-7 minutes until the shrimp are pink and opaque and the fish is cooked through.

Step 10

Discard the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper, if needed.

Step 11

Ladle the cioppino into bowls, garnish with chopped parsley, and serve with slices of crusty bread for dipping.

Nutrition Facts

Serving size	(4637.1g)

Amount per serving	% Daily Value*
Calories	4021.4

Total Fat 123.5g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 15.9g
Cholesterol 1499.1mg	0%
Sodium 9646.9mg	0%
Total Carbohydrate 272.4g	0%
Dietary Fiber 33.4g	0%
Total Sugars 62.6g
Protein 417.2g	0%

Vitamin D 1596.6IU	0%
Calcium 1405.4mg	0%
Iron 54.7mg	0%
Potassium 9908.7mg	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: 28.7%

Protein: 43.1%

Carbs: 28.2%