Fourth Street Grill's Cioppino

Dive into the bold, coastal flavors of **Fourth Street Grill's Cioppino**, a traditional seafood stew that brings the ocean to your table. This hearty, tomato-based dish is brimming with a medley of mussels, clams, shrimp, and tender chunks of white fish, all simmered to perfection in a fragrant broth infused with garlic, fennel, dry white wine, and fresh herbs. With just 20 minutes of prep time, this one-pot wonder is perfect for a cozy family dinner or an impressive centerpiece for entertaining guests. Serve it piping hot with crusty French bread or sourdough to soak up every savory drop. A true celebration of the sea, this cioppino is simplicity and sophistication in every spoonful, making it a seafood lover’s dream. Perfect for search terms like "easy seafood stew recipe," "best cioppino recipe," and "one-pot seafood dinner."

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 small fennel bulb, diced
• 4 garlic cloves, minced
• 0.5 teaspoons crushed red pepper flakes
• 1 cup dry white wine
• 4 cups fish stock or clam juice
• 1 28-ounce can canned whole peeled tomatoes, crushed by hand
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• 1 pound mussels, scrubbed and de-bearded
• 1 pound clams, scrubbed
• 1 pound large shrimp, peeled and deveined
• 1 pound skinless white fish fillets (such as cod or halibut), cut into 2-inch chunks
• 0.25 cup fresh Italian parsley, chopped
• 1 loaf French bread or sourdough, for serving

Directions

Step 1

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

Step 2

Add the diced onion and fennel, and sauté for 5-7 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and crushed red pepper flakes, and cook for an additional 1 minute, until fragrant.

Step 4

Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot.

Step 5

Pour in the fish stock (or clam juice), crushed tomatoes, and tomato paste, and stir well to combine.

Step 6

Add the bay leaves and fresh thyme leaves, then bring the mixture to a gentle simmer.

Step 7

Reduce the heat to low, cover, and let cook for 25 minutes to allow the flavors to meld.

Step 8

Uncover the pot and bring the stew back to a gentle boil. Add the mussels and clams, then cover and cook for 5 minutes, or until they open up. Discard any that remain closed.

Step 9

Add the shrimp and chunks of white fish, then cover and cook for another 3-4 minutes, or until the shrimp turn pink and the fish is cooked through.

Step 10

Taste the cioppino and adjust the seasoning, adding salt if needed.

Step 11

Ladle the stew into bowls, discard the bay leaves, and sprinkle with fresh chopped parsley.

Step 12

Serve hot with slices of crusty French bread or sourdough on the side for dipping.

Nutrition Facts

Serving size	(4599.9g)

Amount per serving	% Daily Value*
Calories	4015.2

Total Fat 64.4g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1556.3mg	0%
Sodium 7792.9mg	0%
Total Carbohydrate 352.9g	0%
Dietary Fiber 26.9g	0%
Total Sugars 53.0g
Protein 441.1g	0%

Vitamin D 1312.7IU	0%
Calcium 1595.0mg	0%
Iron 108.7mg	0%
Potassium 10504.6mg	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: 15.4%

Protein: 47.0%

Carbs: 37.6%