Northwest Cioppino

Northwest Cioppino is a vibrant, aromatic seafood stew that captures the essence of the Pacific Northwest coastline with Italian roots. This comforting dish features a robust base of simmered tomatoes, garlic, and herbs, loaded with firm white fish, delicate soft fish, succulent shrimp, and briny clams or oysters. The broth is flavorful without being overly heavy, making it perfect for cold evenings or a special family dinner. Its a celebration of fresh seafood, where each ingredient retains its distinct texture while melding into a cohesive, delicious meal. Serve with crusty bread to soak up every last drop of the savory sauce.

Cooking Method: Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 305.1

Dietary: Gluten-free

Description

Northwest Cioppino is a vibrant, aromatic seafood stew that captures the essence of the Pacific Northwest coastline with Italian roots. This comforting dish features a robust base of simmered tomatoes, garlic, and herbs, loaded with firm white fish, delicate soft fish, succulent shrimp, and briny clams or oysters. The broth is flavorful without being overly heavy, making it perfect for cold evenings or a special family dinner. Its a celebration of fresh seafood, where each ingredient retains its distinct texture while melding into a cohesive, delicious meal. Serve with crusty bread to soak up every last drop of the savory sauce.

Ingredients

1 pound Firm white fish
1/2 pound Soft fish
1/2 pound Shrimp, peeled
1 Or More clams or
28 oz. can Italian tomatoes
8 oz. can tomato sauce
1 cup Water
2 tsp chicken bouillon
2 cups Onion rings
2 cloves garlic, minced
2 tbsp Olive oil or other oil
1/4 cup Parsley, chopped
1 tsp Basil
1/2 tsp Oregano
1/2 tsp Pepper

Directions

1
Thaw fish if frozen, then cut into small serving-sized chunks.
2
Heat olive oil in a large pot over medium heat.
3
Add onion rings and minced garlic; cook until onions are tender but not brown, about 5 minutes.
4
Stir in Italian tomatoes, tomato sauce, water, chicken bouillon, parsley, basil, oregano, and pepper.
5
Bring to a simmer, then cover and gently cook for 30 minutes to develop flavors.
6
Add firm white fish and soft fish chunks; cover and simmer for 10 minutes, or until fish is nearly cooked through.
7
Add shrimp, clams, or oysters to the pot.
8
Cover and simmer for 5 more minutes, or until shrimp are pink, clams/oysters have opened, and fish flakes easily with a fork.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 305.1kcal

% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.8g9%
Cholesterol 177.9mg60%
Sodium 458.3mg20%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 53.5g107%

* 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

Any combination of fresh fish and shellfish can be used in this recipe. Adjust cooking times based on the thickness of your fish fillets.

Discard any clams or oysters that do not open during cooking.

For a richer broth, substitute chicken broth for the water and bouillon mix.

Keywords: cioppino, seafood stew, italian soup, clams, oysters, shrimp, white fish, tomato broth, garlic, herbs, dinner idea, comfort food, northwest cuisine, shellfish, simmered seafood

Read it online: https://www.chefs-mate.com/recipe/northwest-cioppino/