Italian
Cioppino
A fennel and tomato broth simmers with white wine, then mussels, firm fish, and shrimp are added just until the seafood is cooked. Shrimp and fish are taken to 145°F, and any mussel that stays shut is discarded.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Servings
- 6
- Difficulty
- Medium
Why you’ll love it
- The tomato base is seasoned before the seafood goes in.
- Mussels steam on top of the stew so you can see which shells open.
- Fish and shrimp need only a few minutes, so they are added last.
- Fennel gives the broth a light anise note without cream.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Tap any open mussels and discard those that do not close. Pull off beards and scrub the shells.
- 2
Heat the olive oil in a large pot over medium heat. Cook the fennel and onion until soft, about 8 minutes. Add the garlic and red pepper flakes and cook 30 seconds.
- 3
Pour in the wine and simmer 2 minutes. Add the tomatoes, seafood stock, bay leaf, salt, and pepper. Simmer 15 minutes.
- 4
Nestle in the mussels, cover, and cook until the shells open, about 4 to 5 minutes. Discard any mussel that stays closed.
- 5
Add the fish and shrimp. Simmer uncovered until the fish flakes, the shrimp are pink, and both reach 145°F, about 3 to 4 minutes.
- 6
Stir in the parsley, remove the bay leaf, and ladle into bowls.
Pro tips
- Use a firm fish such as cod or halibut so the chunks do not dissolve.
- Do not boil the pot hard once the shrimp go in.
- Taste the broth before adding seafood; tomatoes vary in salt.
Easy substitutions
- mussels
- littleneck clams, still discarding any that stay closed
- white wine
- 1/2 cup extra seafood stock
- fennel bulb
- 2 stalks celery plus 1/2 tsp fennel seed
Storage and reheating
Storage
Refrigerate in a covered container up to 2 days.
Reheating
Warm gently on the stovetop until the fish and shrimp reach 145°F without boiling.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 288
- Protein
- 36 g
- Carbs
- 18 g
- Fat
- 8 g
- Fiber
- 4 g
Special occasion · Stovetop, One Pan · Dairy-Free, Gluten-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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