This Nantucket Cioppino is a robust and aromatic seafood stew that captures the essence of coastal dining. Built on a foundation of sautéed vegetables, canned tomatoes, and dry red wine, the broth develops deep, savory flavors as it simmers. The dish features a luxurious mix of proteins, including tender lobster meat, briny clams, mussels, firm swordfish, delicate cod, and sweet shrimp. Each bite offers a variety of textures, from the firm bite of the fish to the tender succulence of the shellfish. It is an impressive yet manageable meal perfect for weekend gatherings or special family dinners. Serve it with crusty bread to soak up the delicious tomato-wine broth.
Nantucket Cioppino
Description
This Nantucket Cioppino is a robust and aromatic seafood stew that captures the essence of coastal dining. Built on a foundation of saut&# 195;©ed vegetables, canned tomatoes, and dry red wine, the broth develops deep, savory flavors as it simmers. The dish features a luxurious mix of proteins, including tender lobster meat, briny clams, mussels, firm swordfish, delicate cod, and sweet shrimp. Each bite offers a variety of textures, from the firm bite of the fish to the tender succulence of the shellfish. It is an impressive yet manageable meal perfect for weekend gatherings or special family dinners. Serve it with crusty bread to soak up the delicious tomato-wine broth.Ingredients
Directions
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In a very large kettle or stockpot, heat the olive oil over medium heat.
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Add the carrots, onion, green bell pepper, and garlic; cook, stirring occasionally, for 10 minutes until softened.
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Add the sliced mushrooms, plum tomatoes with their juices, tomato paste, dry red wine, beef broth, lemon slices, 1 cup of the chopped parsley, shredded basil, dried oregano, salt, and pepper.
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Bring the mixture to a boil, then reduce the heat and simmer for 20 to 25 minutes to allow flavors to meld.
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Add the swordfish pieces and lobster; cover and simmer for 15 minutes.
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Add the clams, mussels, cod, and shrimp; cover and simmer for 10 more minutes, or until the clams and mussels have opened and the fish is cooked through.
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Discard any clams or mussels that have not opened.
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Serve the cioppino in large bowls, sprinkling with the remaining chopped parsley.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 57.6kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 78.3mg4%
- Total Carbohydrate 11.3g4%
- Dietary Fiber 3.2g13%
- Sugars 5.3g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure all shellfish are fresh and properly scrubbed. Discard any clams or mussels that do not open after cooking, as they may be unsafe to eat.
For best results, use a mix of firm white fish like cod or halibut alongside the swordfish. The fish should be cut into 2-inch chunks to ensure even cooking.
If fresh lobster is unavailable, you can substitute with lobster tails or pre-cooked lobster meat, adding it during the last 5 minutes of cooking to prevent overcooking.
This stew tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Serve with crusty Italian bread to soak up the flavorful broth. A simple side salad pairs well with this rich dish.
