Ciopinno with Clams and Mussels
A tomato based seafood stew that is easy to make, super delicious, and makes a wonderful presentation for guests.
Servings: 6 people
Calories: 517kcal
Ingredients
- 3 tbsp olive oil
- 1 fennel bulb sliced thin
- 1 onion diced
- 3 shallots large, diced
- 4 cloves garlic chopped, equaling about 4 teaspoons
- 2 tsp kosher salt
- 1/2 tsp crushed red pepper flakes
- 1/4 C tomato paste
- 28 ounces tomatoes chopped, with juices.
- 1 1/2 C dry red wine
- 5 C clam juice
- 1 bay leaf
- 1 lb clams
- 1 lb mussels
- 1 lb shrimp large, uncooked
- 1 1/2 lbs fish We used cod, but snapper or halibut would also be good. The fish should be uncooked.
Instructions
- Mussels are usually debearded when purchased, but if they still have them, remove them just before cooking and rinse lightly under cold water. Refrigerate until ready for use.
- Peel and devein shrimp. Refrigerate until ready for use.
- Cut fish into 2 inch, bite-sized pieces. Refrigerate until ready for use.
- Heat the oil in a stock pot over medium heat.
- Add the fennel, onion, shallots, and salt, stirring until it softens, about 10 minutes.
- Add the garlic and red pepper flakes. Stir and cook for 2 minutes.
- Stir in tomato paste, tomatoes with juice, clam juice, bay leaf, and red wine.
- Cover and bring to a simmer.
- Reduce the heat to medium low and let simmer for 30 minutes.
- Add clams and mussels. Cover and cook, about 5 minutes, until clams and mussels have opened.
- Add fish and shrimp and stir very gently, cooking for about 5 minutes.
- Any clams or mussels that have not opened should be discarded.
- Serve cioppino in bowls with bread on the side for dunking.
Nutrition
Calories: 517kcal | Carbohydrates: 44g | Protein: 49g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 2600mg | Potassium: 1447mg | Fiber: 6g | Sugar: 15g | Vitamin A: 944IU | Vitamin C: 38mg | Calcium: 233mg | Iron: 7mg