Sunshine State Cioppino (Seafood Stew)

5 from 2 votes

Sunshine State Cioppino (Seafood Stew)

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!

Prep Time25

Cook Time30

Total Time55

Course: Entree

Cuisine: American, Italian

Servings:

Calories: 391kcal

Author: Dr. Sonali Ruder

Ingredients

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) 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
¾ pound large shrimp, peeled and deveined
Crusty whole grain bread, for serving

US Customary - Metric

Instructions

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.

Nutrition