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.