White Wine Cioppino Recipe
This white wine cioppino doesn’t just taste fancy—it makes you feel like you should be eating it on a yacht. The broth? Silky, aromatic, and infused with garlic, fresh herbs, and citrusy brightness. The seafood? Tender, perfectly cooked, and shamelessly soaking up that rich white wine base. This dish skips the heavy tomato overload and lets the briny flavors shine. One bite, and you’ll wonder why you ever settled for boring seafood. Grab a crusty baguette, pour another glass of wine, and prepare for a seafood stew that actually deserves a second helping.
White Wine Cioppino Recipe
A light, herbaceous seafood stew with a white wine broth, fresh aromatics, and tender shellfish.
Ingredients
- 3 tbsp olive oil
- 1 onion diced
- 5 cloves garlic minced
- 1 tsp red pepper flakes
- 1 ½ cups dry white wine
- 4 cups seafood broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme
- 1 lb mixed seafood shrimp, scallops, mussels, clams
- ¼ cup fresh parsley chopped
- 1 lemon juiced
Instructions
- Sauté aromatics: Heat olive oil in a pot. Sauté onions until translucent, then stir in garlic and red pepper flakes.
- Deglaze with wine: Pour in white wine, scraping up the flavorful bits. Let it reduce for 5 minutes.
- Build the broth: Stir in seafood broth, salt, black pepper, and thyme. Simmer for 25 minutes.
- Cook the seafood: Add shrimp, scallops, mussels, and clams. Cover and cook until shellfish open and shrimp turn pink.
- Finish and serve: Stir in lemon juice, sprinkle with parsley, and serve hot with toasted bread.
Notes
Nutritional Values (Per Serving)
- Calories: 370
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 50g
Vitamin & Mineral Content (Per Serving)
- Vitamin B12: 35%
- Iron: 22%
- Potassium: 20%
- Calcium: 16%
- Vitamin C: 14%
Flavor-Boosting Tips
- Use a good-quality dry white wine for the best flavor.
- Add a pinch of saffron for a subtle depth.
- Let the seafood sit in the broth for a few minutes before serving.
- Serve with warm, garlicky bread to soak up the broth.
