Cioppino is a traditional Italian recipe, mostly prepared in the Liguria region. Its name comes from the Ligurian dialect word “ciuppin” which means “to cut,” as the main ingredient in the recipe is fresh cut fish. The recipe is quite simple to prepare, but remember to use fresh ingredients, as the freshness of the fish has the biggest impact on the final taste of the recipe.
A delicious and easy Cioppino recipe, which pairs fresh seafood with a decadent tomato broth.
US Customary Metric
1 lb Prawns, peeled and deveined 1 lb Halibut Fillets, diced 16 Mussels 16 Clams 1 Onion, large, chopped 1 tablespoon Parsley, chopped ½ teaspoon Red Pepper, flakes 1 Garlic Clove, minced 1½ cup Tomatoes, Crushed 1 tablespoon Tomato paste 1 cup , White Wine dry 1½ cup Water Olive Oil, Extra virgin, to taste , Salt to taste , Black Pepper to taste
Heat extra virgin olive oil in a pan over medium heat.
Add chopped shallot and cook until lightly golden.
Add minced garlic clove, parsley, and red pepper flakes. Cook and stir for 30 seconds.
Blend with wine and cook for an additional minute.
Add tomatoes, tomato paste, and stir well to combine.
Let it simmer covered for 25 minutes.
Add poached clams and mussels, prawns, and halibut.
Toss gently to combine, cover and cook for 5 minutes.
Season with salt and pepper.
Serve and enjoy!
Instead of water, you can add poaching liquid.
Simmer clams and mussels and remember to discard damaged ones and those that did not open. Then add them to the tomato sauce.
Garnish with more fresh parsley.
Calories: 310 kcal | Carbohydrates: 9 g | Protein: 50 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 250 mg | Sodium: 400 mg | Potassium: 1167 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 784 IU | Vitamin C: 16 mg | Calcium: 116 mg | Iron: 3 mg
If you like this post, then we definitely recommend checking out our other seafood recipes on the
Feast of the 7 Fishes recipes page.