My Sunshine State Cioppino is brimming with fresh Florida seafood cooked in a tomato and wine broth. Be sure to serve it with plenty of crusty bread on the side for dipping!
Now that the holidays are over, you may be looking for some delicious but lighter dinner recipes. My Sunshine State Cioppino definitely fits the bill. Packed with flavor and fresh, nutritious ingredients, it’s the perfect post-holiday clean eating dish.
What is Cioppino?
broth that’s infused with wine and served with plenty of crusty bread for dipping. I decided to make a version of cioppino 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 base of the stew only has a few simple ingredients, I wanted to be sure to use high quality products so I turned to Natalie’s tomato juice. Natalie’s Orchid Island Juice Company 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.
How to Make Sunshine State Cioppino
What Type of Seafood to Use in Cioppino
After 15-20 minutes, I add the seafood to the soup. I typically use a mixture of fresh Florida grouper, shrimp and mussels but you can use any combination of seafood that you like. You can substitute clams or even crab for the mussels. Whatever type of fish you do use, just make sure it is a firm fish so that it doesn’t disintegrate in the liquid. If you don’t have grouper, then halibut or cod are good choices.
The fish cooks in minutes, so keep an eye on it. You’ll know it’s ready when the fish is opaque and the mussels open. Because seafood cooks so quickly, this dish is a good option for weeknight meals.
What to Serve with Cioppino
Looking for more tasty soups and stews? Check out my collection of the best Fall Soup Recipes to get more ideas. Some of the recipes included are:
Sunshine State Cioppino (Seafood Stew)
- 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
- 1/8 teaspoon red pepper flakes
- 1 can (14.5 oz) no salt added diced tomatoes
- 1 cup dry white wine
- 16 ounces (2 cups) tomato juice
- 2 cups seafood stock (can substitute clam juice)
- 1 bay leaf
- 3 sprigs parsley plus extra for garnish
- 1 sprig thyme (or ½ teaspoon dried)
- Kosher salt and freshly ground black pepper
- 1 pound fresh mussels, cleaned
- 1 pound firm white fish fillet like grouper or halibut
- 3/4 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, 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 fennel fronds. Serve with plenty of crusty bread on the side for dipping.
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