A Lighter Cioppino Recipe for Seafood Lovers
Cioppino is a seafood stew that originated in the old Italian fishing neighborhoods of San Francisco. Our chefs’ take on it is a lighter than the traditional version—you could say it’s somewhere between a cioppino and the Italian acqua pazza. With its mix of hearty fish and shellfish in a tomato-y broth, it’s just about perfect for a quick and warming weeknight meal.
Typically, cioppino would be made with whatever the catch of the day was, and you can feel free do the same here by swapping out any other seafood you’ve got—clams, crab, squid, lobster, halibut, or sea bass are all worthy choices. Since the seasonings are light, this is where freshness and quality really count. That’s something you can always count on when ordering from FreshDirect—because we work directly with fisheries, our seafood goes from the dock to your door in the shortest time possible.
Lighter Cioppino Recipe
What You’ll Need:
3 tablespoons + 1/2 cup olive oil
1 medium onion, diced
1 fennel bulb, diced
2 tablespoons capers, rinsed and chopped
½ cup kalamata olives, rinsed and chopped
2 teaspoons kosher salt
3 garlic cloves, minced
½ teaspoon chili flakes
2 cups dry white wine
One 28 oz. can of crushed tomatoes
2 cups water
2 lb. mussels
One 8–10 oz. fillet of cod or other white fish (skin may be left on or off)
½ lb. shrimp
What to Do:
Heat 3 tablespoons olive oil in a heavy pot over medium heat. Add onion, fennel, capers, olives and salt. Sauté a few minutes until onion and fennel begin to soften. Toss in the garlic and sauté until fragrant, 1-2 minutes more.
Stir in chili flakes, then pour in white wine. Simmer until liquid is mostly evaporated, then stir in crushed tomatoes, ½ cup olive oil, and 2 cups water. Simmer for a few minutes, then add mussels. Cover and simmer 3 minutes.
Cut fish into bite-sized pieces and add to stew along with shrimp. Simmer uncovered a few minutes more until both are cooked through. Serve in bowls with crusty bread and salted butter.