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Dinner for 4

Seafood Cioppino

Fish, clams, and shrimp simmer in a tomato, wine, and clam broth seasoned with garlic, herbs, and pepper.

$8.71per serving $$$$
105 minstart to table
4servings

AmericanHigh-proteinFamilyLunchesDinnersCold-weather comfortWinter

Ingredients

  • 1/4 cup + 2 tablespoons extra-virgin olive oil
  • 2/3 cup finely chopped shallots
  • 3 cloves garlic
  • 1 cup white wine
  • 1 can (28 oz) crushed tomatoes
  • 2 bottles clam juice
  • 2 tsp sugar
  • 1 3/4 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 7 sprigs fresh thyme
  • 1 1/2 lb firm-fleshed fish fillets
  • 3 tbsp unsalted butter
  • 1 1/2 lb extra large raw shrimp
  • fresh chopped italian parsley (optional)

Steps

  1. Heat the olive oil in a large pot over medium heat and cook the shallots and garlic for 5 minutes.
  2. Add the wine, crushed tomatoes, clam juice, sugar, salt, red pepper, oregano, and thyme, then simmer uncovered for 70 minutes.
  3. Cut the fish into large pieces and melt the butter into the simmering broth.
  4. Add the fish and clams, cover the pot, and cook for 10 minutes.
  5. Add the shrimp, cover, and cook for 8 minutes until the clams open, the shrimp are opaque, and the fish flakes at 145 F.
  6. Discard any unopened clams, rest the cioppino for 5 minutes, and remove the thyme sprigs.

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