This post was sponsored by Natalie’s Orchid Island Juice Company. As always all opinions expressed are my own.
I hope you all had a wonderful Thanksgiving! But now that the holiday is over, you may be looking for some lighter dishes. My Sunshine State Cioppino definitely fits the bill. Packed with flavor and fresh, nutritious ingredients, it’s the perfect post-holiday clean eating dish.
broth that’s infused with wine and served with plenty of crusty bread for dipping. I decided to make a version of copping using fresh Florida seafood. After all, I’m a Floridian now so why not take advantage of the bounty of fresh, local seafood?
Because the tomato broth uses only a few simple ingredients, I wanted to be sure to use high quality products so I turned to Natalie’s. If you haven’t heard of Natalie’s Orchid Island Juice Company, it is a wonderful women owned and family operated company that produces only the highest quality juices. Their juices are clean, all natural and squeezed fresh every day. Their products are nutritious and they’re environmentally friendly- even their packaging is 100% recyclable. I’m a huge fan of this company’s products and I love that they are committed to local Florida farmers. I just knew I had to use their juice in this soup since it highlights Florida ingredients!
traditionally served with cioppino, I served mine with a fresh loaf of hearty multigrain bread from my local bakery.
- 2 tablespoons olive oil
- 1 cup thinly sliced shallots (can substitute yellow onion)
- 1 cup thinly sliced fennel (reserve fronds for garnish)
- 3 cloves garlic, finely chopped
- ⅛ teaspoon red pepper flakes
- 1 can (14.5 oz) diced tomatoes
- 1 cup dry white wine
- 1 container (16 oz) Natalie’s tomato juice
- 2 cups seafood stock
- 1 bay leaf
- 3 sprigs parsley plus extra for garnish
- 1 sprig thyme (or ½ teaspoon dried)
- Kosher salt and freshly ground black pepper
- ¾ pound fresh mussels, cleaned
- ¾ pound firm white fish fillet like grouper or halibut
- ½ pound large shrimp, peeled and deveined
- Crusty whole grain bread, for serving
- Heat the olive oil in a large stockpot over medium heat. Add the shallots and fennel and sauté, stirring occasionally, until softened, 5-6 minutes. Add the garlic and red pepper flakes and cook another minute until fragrant. Turn the heat up to high and add the diced tomatoes, white wine, Natalie’s tomato juice, seafood stock, bay leaf, parsley sprigs, thyme sprig, ½ teaspoon salt and ¼ teaspoon black pepper. Stir to combine.
- Bring to a boil then lower to a simmer and cover the pot. Simmer 15-20 minutes to let the flavors meld. Then uncover the pot and stir in the mussels, fish and shrimp. Cover the pot and cook until seafood is cooked through and mussels are open, about 5 minutes. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and dill fronds. Serve with plenty of crusty bread on the side for dipping.