Spicy Cioppino Recipe
A bold, spicy seafood stew with a tomato-rich broth, fresh shellfish, white fish, and plenty of heat for an intense kick.
Ingredients
- 3 tbsp olive oil
- 1 onion chopped
- 5 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
- ½ tsp cayenne pepper
- 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 tbsp hot sauce optional
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Cook onions until soft. Add garlic, red pepper flakes, and cayenne.
- Deglaze with wine: Pour in the white wine, scraping up the flavorful bits from the pot. Let it reduce for a few minutes.
- Create the broth: Stir in crushed tomatoes, seafood broth, paprika, oregano, salt, and black pepper. Simmer for 25 minutes.
- Cook the shellfish: Add the clams and mussels. Cover and let them steam until they open, about 5 minutes.
- Add remaining seafood: Stir in the shrimp, fish, and crab. Cook until shrimp turns pink and fish flakes easily.
- Finish strong: Stir in hot sauce if desired. Ladle into bowls, top with parsley, and serve with crusty bread.
Notes
Nutritional Values (Per Serving)
- Calories: 430
- Total Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 52g
Vitamin & Mineral Content (Per Serving)
- Vitamin B12: 42%
- Iron: 22%
- Calcium: 18%
- Potassium: 20%
- Vitamin C: 15%
Flavor-Boosting Tips
- Use extra chili flakes if you like serious heat.
- A splash of lemon at the end brightens everything.
- Toast your bread with garlic butter for extra flavor.
- Let the broth simmer longer for a richer taste.