🍲 Cioppino

Name: Cioppino
Total time: 50 min
Yield: 4
Cuisine: United States · San Francisco, California
Ingredients: 400 g firm white fish fillet, in chunks; 250 g raw shrimp, peeled; 500 g clams, scrubbed; 500 g mussels, cleaned; 800 g canned chopped tomatoes; 150 ml white wine; 4 garlic cloves, sliced, and 1 onion, chopped; 2 tbsp olive oil, chilli flakes, parsley, salt

Origin: United States · San Francisco, California

585kcal

per serving · 450 g

130kcal

per 100 g

63 gProtein14 g / 100 g

24 gFat5.3 g / 100 g

30 gCarbs6.6 g / 100 g

Cioppino is a San Francisco seafood stew in which white fish, shrimp, clams and mussels simmer in a garlicky tomato and white wine broth. The shellfish open in the pot and release their juices, giving a rich, briny, lightly spicy sauce. It is served in large bowls, straight from the pot, with plenty of broth.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6.6 g carbs per 100 g

✓

High protein14 g protein per 100 g — 43% of the calories

Not vegetarianbecause of: white fish, shrimp, clams, mussels

Not veganbecause of: white fish, shrimp, clams, mussels

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish ⚠ Molluscs

What it is made of

white fishshrimpclamsmusselstomatowhite winegarlic

Recipe

4 servings50 min

Ingredients

400 g firm white fish fillet, in chunks
250 g raw shrimp, peeled
500 g clams, scrubbed
500 g mussels, cleaned
800 g canned chopped tomatoes
150 ml white wine
4 garlic cloves, sliced, and 1 onion, chopped
2 tbsp olive oil, chilli flakes, parsley, salt

Method

Soften the onion and garlic in the olive oil for 5 minutes, add a pinch of chilli flakes.
Pour in the wine and let it bubble for 2 minutes, then add the tomatoes and 300 ml water and simmer for 20 minutes.
Add the clams and mussels, cover and cook for 4–5 minutes until they start to open.
Add the fish and shrimp and simmer gently for 3–4 minutes until just cooked; discard any shellfish that stay closed.
Season, scatter with parsley and serve in deep bowls.

How to make it lighter

Cioppino is mostly lean seafood — keep the olive oil to one or two tablespoons.
Fill the bowl with extra broth and seafood for a bigger, still light portion.
Add more tomatoes, peppers or fennel to stretch the stew without much extra energy.

History

Cioppino is usually credited to Italian, largely Ligurian, fishermen who settled in San Francisco's North Beach in the late 19th century and cooked stews from the day's catch. The name is often linked to the Ligurian fish soup ciuppin. It remains a signature dish of San Francisco's seafood restaurants.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →