Fisherman's Wharf Cioppino

Dive into the flavors of the sea with this Fisherman’s Wharf Cioppino, a hearty Italian-American seafood stew brimming with fresh halibut, shrimp, mussels, and scallops. This San Francisco-inspired dish features a fragrant tomato-based broth infused with aromatics like fennel, garlic, and thyme, elevated by a splash of dry white wine. Perfectly spiced with a hint of crushed red pepper, this comforting stew comes together in under an hour, making it an impressive yet approachable dinner option. Pair it with crusty bread to soak up every drop of the rich, savory broth. Whether you're hosting a dinner party or treating yourself, this cioppino brings the fresh flavors of the coast straight to your table.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 medium fennel bulb, thinly sliced
• 1 medium red bell pepper, diced
• 0.5 teaspoons crushed red pepper flakes
• 1 cups dry white wine
• 4 cups fish stock or clam juice
• 28 ounces canned crushed tomatoes
• 1 leaf bay leaf
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoons freshly ground black pepper
• 1.5 pounds halibut or other firm white fish, cut into 2-inch pieces
• 1 pound medium shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 0.5 pounds sea scallops
• 2 tablespoons fresh parsley, chopped
• 1 loaf crusty bread, for serving (optional)

Directions

Step 1

Heat the olive oil in a large, heavy pot over medium heat.

Step 2

Add the chopped onion, garlic, fennel, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.

Step 3

Stir in the crushed red pepper flakes and cook for another 1 minute.

Step 4

Pour in the white wine and let it simmer for 3-4 minutes, allowing the alcohol to evaporate.

Step 5

Add the fish stock (or clam juice), crushed tomatoes, bay leaf, thyme, salt, and black pepper. Stir to combine.

Step 6

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes to allow the flavors to meld.

Step 7

Add the halibut pieces and shrimp to the pot. Cook for 5 minutes.

Step 8

Add the mussels and scallops. Cover the pot and cook for another 5-7 minutes, or until the mussels have opened and the seafood is cooked through. Discard any mussels that do not open.

Step 9

Taste the broth and adjust seasoning if needed.

Step 10

Ladle the cioppino into bowls, garnish with chopped parsley, and serve with crusty bread on the side if desired.

Nutrition Facts

Serving size	(4184.8g)

Amount per serving	% Daily Value*
Calories	3288.1

Total Fat 94.1g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1615.2mg	0%
Sodium 9385.1mg	0%
Total Carbohydrate 134.1g	0%
Dietary Fiber 22.5g	0%
Total Sugars 48.0g
Protein 455.9g	0%

Vitamin D 2577.5IU	0%
Calcium 1118.2mg	0%
Iron 33.5mg	0%
Potassium 10714.6mg	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: 26.4%

Protein: 56.9%

Carbs: 16.7%