Cioppino
A rich, tomato‑based seafood stew featuring shrimp, grouper, clams, and mussels simmered with fennel and white wine. The broth is aromatic and comforting, perfect for sharing with crusty bread or tossed with pasta.
Maker: Cook Primal Gourmet
From: Facebook(view original)
Prep Time
15 min
Cook Time
30 min
Servings
Recipe details are AI-assisted from Cook Primal Gourmet. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 1 lb shrimp
- 1 lb grouper
- 1 lb clams
- 1 lb mussels
- 4 tomato
- 1 fennel
- 1 cup white wine
- 1 cup clam juice
Instructions
- 1Rinse and scrub the clams and mussels under cold water; discard any that remain closed after a tap‑light tap.
- 2Peel and devein the shrimp, then pat dry with paper towels.
- 3Cut the grouper into roughly 2‑inch chunks.
- 4Dice the tomatoes and thinly slice the fennel bulb.
- 5Heat 2 tbsp olive oil in a large heavy pot over medium heat and sauté the fennel for 3–4 minutes until fragrant.
- 6Add the diced tomatoes, white wine, and clam juice to the pot; bring to a gentle simmer, seasoning with salt, pepper, and a pinch of red‑pepper flakes; simmer 10 minutes to develop flavor.
- 7Add the prepared shrimp, grouper, clams, and mussels to the simmering broth.
- 8Cover the pot and cook 5–7 minutes, or until the shrimp turn pink and all shells have opened; discard any unopened shells.
- 9Taste the broth and adjust seasoning as needed.
- 10Serve the cioppino hot, ladling broth over crusty bread or tossing with cooked pasta for a comforting dinner.