Seven Fishes Cioppino
Published Dec 05, 2024
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Whether you’re a seasoned home cook or trying your hand at a holiday feast for the first time, these recipes are straightforward and full of tips to ensure success. Each dish is crafted with care to bring out the best flavors while keeping the preparation stress-free. Many dishes can be made ahead! Get ready to create holiday meals that are not only delicious but also safe and enjoyable for everyone at your table.
Seven Fishes Cioppino
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter or dairy-free butter
- 1 large sweet white onion, , diced
- Kosher or fine sea salt
- 6 cloves garlic, , minced
- 2 teaspoons sumac
- 1 teaspoon dried oregano
- ½ teaspoon dried red pepper flakes
- 4 tablespoons tomato paste
- 1 ½ cups dry white wine
- 2 (28-ounce) cans diced tomatoes, undrained
- 4 cups gluten-free vegetable broth
- 2 cups clam juice
- 2 teaspoons sugar, , optional
- Freshly ground pepper, , to taste
- 24 clams, , scrubbed
- 2 pounds cod, , cut into ¾ inch pieces
- 1- pound mussels, , scrubbed and de-bearded
- 1- pound large shrimp
- 1- pound calamari rings
- 16 large sea scallops, , cut in half
- 16 ounces cooked crab meat
- 3 tablespoons chopped Italian parsley
Instructions
- Heat the olive oil and butter in a large Dutch oven or stock pot over medium heat until the butter melts. Add the onion and a small pinch of salt and cook until the onions are soft and translucent but not browned, about 6 minutes. Add the garlic, sumac, oregano, and red pepper fakes and cook, stirring for another minute or until fragrant. Add the tomato paste and cook, stirring, for another minute. Stir in the wine, cook for one minute then add the diced tomatoes, vegetable broth, clam juice, and sugar, if using. Bring to a boil, cover, and let simmer for 15 minutes. Taste and add salt and pepper as needed. (Can be made ahead and this point and heated to a simmer before adding the seafood and serving.)
- Add the clams, cover the pot, and cook for 3 minutes. Add all the rest of the seafood and cook for another 3 – 4 minutes or until the clams and mussels have opened, and the rest of the seafood is cooked. Give a final taste and adjust the seasoning as needed. Discard any clams and mussels that do not open.
- Serve in large bowls topped with a dollop of crap meat and parsley.
Notes
If needed for space you can split the broth between two pots, bring both to a simmer, and add half the seafood to each pot.
Nutrition
Calories: 303kcalCarbohydrates: 14gProtein: 36gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 108mgSodium: 792mgPotassium: 873mgFiber: 1gSugar: 5gVitamin A: 437IUVitamin C: 12mgCalcium: 95mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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