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Shellfish Cioppino

Shellfish Cioppino recipe image
This classic San Francisco-style cioppino is a hearty seafood stew that brings the flavors of Italy to your dining table. The dish features a savory base of saut&# 195;©ed onions, garlic, celery, and carrots simmered in dry red wine and crushed tomatoes. It is loaded with tender crab claws, plump clams, and succulent mussels, all infused with fresh herbs like oregano, rosemary, and basil. The result is a deeply flavorful, aromatic broth that is perfect for chilly evenings. Serve it hot with crusty Italian bread to soak up every last drop of the delicious sauce. It’s an impressive yet approachable meal that feels luxurious but comes together quickly.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 457.8
Dietary: Gluten-free
Description
This classic San Francisco-style cioppino is a hearty seafood stew that brings the flavors of Italy to your dining table. The dish features a savory base of saut&# 195;©ed onions, garlic, celery, and carrots simmered in dry red wine and crushed tomatoes. It is loaded with tender crab claws, plump clams, and succulent mussels, all infused with fresh herbs like oregano, rosemary, and basil. The result is a deeply flavorful, aromatic broth that is perfect for chilly evenings. Serve it hot with crusty Italian bread to soak up every last drop of the delicious sauce. It’s an impressive yet approachable meal that feels luxurious but comes together quickly.
Ingredients
  • 1/4 cup Extra-virgin olive oil
  • 1 lg Onion; chopped
  • 3 lg Garlic cloves; chopped
  • 1/4 teaspoon Crushed hot pepper flakes
  • 2 Celery Ribs; chopped
  • 2 md Carrots; peeled and chopped
  • 1 cup Dry red wine
  • 28 ounce Can Italian crushed tomatoes
Directions
  1. 1
    Heat olive oil in a large, non-reactive flameproof casserole or Dutch oven over medium heat.
  2. 2
    Add chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
  3. 3
    Stir in chopped garlic and crushed hot pepper flakes; cook for 30 seconds until fragrant.
  4. 4
    Add chopped celery and carrots; cook for 3 to 4 minutes until softened and just turning golden.
  5. 5
    Pour in dry red wine, crushed tomatoes, 1 1/2 cups water, fresh oregano, and fresh rosemary.
  6. 6
    Bring to a simmer and cook uncovered over medium heat for 8 to 10 minutes, reducing liquid by one-fourth.
  7. 7
    Add crab claws to the pot and cover.
  8. 8
    Cook over medium-high heat for 3 minutes.
  9. 9
    Add scrubbed clams and mussels; cover and cook for 3 to 4 minutes until shells open and crab claws are bright red.
  10. 10
    Discard any clams or mussels that have not opened.
  11. 11
    Sprinkle with chopped fresh parsley and basil.
  12. 12
    Serve immediately in shallow soup bowls with crusty Italian bread and freshly ground pepper.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 457.8kcal
% Daily Value *
Total Fat 17.0g27%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 103.7mg5%
Total Carbohydrate 62.6g21%
Dietary Fiber 12.7g51%
Sugars 23.4g
Protein 12.3g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: seafood, cioppino, shellfish, clams, mussels, crab, tomato, wine, italian, stew, herbs, garlic, onion, celery, carrots, basil, oregano, rosemary, dinner, comfort food
Read it online: https://www.chefs-mate.com/recipe/shellfish-cioppino/