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Italian Seafood Stew: Cioppino
Cioppino is an Italian stew made with all sorts of wild-caught seafood in a tomato broth.
Course
Soup
Cuisine
Italian
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
403
kcal
Author
Karen Lee
Equipment
Skillet
Dutch Oven
Ingredients
¼
Cup
EVOO - extra virgin olive oil
1
Large
Onion
chopped into squares
5
cloves
garlic
crushed or roughly chopped
1
head
celery stalks
chopped leaves and all
2
Large
tomato
cubed
1
tablespoon
fresh basil
chopped
¼
teaspoon
dried Thyme
¼
teaspoon
dried sage
¼
teaspoon
dried rosemary
2
Bay leaves
2
tablespoon
white wine
Seafood
½
C
shrimp - any size shrimp will do
½
C
Bay scallops - those little guys
½
C
sliced squid rings - can be any part of squid but rings are prettier.
½
C
Cod - cut in cubes
1
splash of white wine
Broth
¼
C
tomato sauce
1
C
Fish Broth or Kombu
⅛
C
white wine
Salt and Pepper to taste
US Customary
-
Metric
Instructions
Saute onions and garlic in EVOO until onion is translucent
Add the rest of the veggies and herbs.
Continue to saute until celery is translucent and tender. Take them out into a bowl.
Add 2 tablespoon of EVOO to the pot. Add seafood in order, adding cod last and saute. Don't over stir seafood otherwise, cod will crumble.
Add the veggies. Add broth.
When it boils, lower to simmer for about ten minutes.
Notes
Use your favorite seafood in this recipe, all types taste perfect in it!
Nutrition
Calories:
403
kcal
|
Carbohydrates:
14
g
|
Protein:
17
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Cholesterol:
129
mg
|
Sodium:
597
mg
|
Potassium:
553
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
340
IU
|
Vitamin C:
9.2
mg
|
Calcium:
70
mg
|
Iron:
1.7
mg