Garlic Cioppino Recipe
A bold, garlic-packed seafood stew featuring shellfish, white fish, and a tomato-wine broth with intense depth and flavor.
Ingredients
- 4 tbsp olive oil
- 1 onion chopped
- 10 cloves garlic minced
- 1 cup dry white wine
- 1 can 28 oz crushed tomatoes
- 4 cups seafood broth
- 1 tsp red pepper flakes
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 lb mussels cleaned
- 1 lb clams scrubbed
- 1 lb shrimp peeled and deveined
- ½ lb white fish cubed
- ½ lb crab legs
- ¼ cup fresh parsley chopped
- 1 lemon juiced
Instructions
- Sauté aromatics: Heat olive oil in a large pot. Cook onions until soft, then add garlic. Let it sizzle until fragrant but not burned.
- Deglaze with wine: Pour in the white wine, scraping up any browned bits. Let it simmer for a few minutes to enhance the richness.
- Build the broth: Stir in crushed tomatoes, seafood broth, paprika, oregano, salt, and black pepper. Let it simmer for 25 minutes.
- Steam the shellfish: Add clams and mussels, cover, and let them cook until they open, about 5 minutes.
- Add remaining seafood: Stir in shrimp, fish, and crab legs. Cook until the shrimp turn pink and the fish flakes easily.
- Finish with brightness: Stir in lemon juice, garnish with parsley, and serve hot with plenty of bread.
Notes
Nutritional Values (Per Serving)
- Calories: 440
- Total Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 54g
Vitamin & Mineral Content (Per Serving)
- Vitamin B12: 45%
- Iron: 25%
- Calcium: 20%
- Potassium: 22%
- Vitamin C: 18%
Flavor-Boosting Tips
- Roast the garlic first for an even deeper, sweeter taste.
- Add extra chili flakes if you want a little more heat.
- Drizzle some olive oil on top before serving for a glossy finish.
- Let the stew sit for 10 minutes before serving to meld the flavors.