Cioppino (Seafood Stew)
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 tsp fennel seed, lightly crushed
- ½ tsp crushed red pepper
- 2 Tbsp olive oil
- 1½ cups white wine
- 1 (32-oz) carton seafood stock
- 1 (24-oz) jar marinara sauce
- 1 lb skinless cod fillets, cut into 2-inch pieces
- 1½ lb large raw shrimp, peeled and deveined
- 1½ dozen mussels, scrubbed and debearded
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh basil
Instructions
- Cook onion, garlic, fennel seed, and red pepper in hot oil in a large Dutch oven over medium-high heat 5 minutes.
- Add wine; cook 3 minutes. Stir in seafood stock and marinara sauce; bring to a boil, reduce heat, and simmer 20 minutes.
- Add fish, then shrimp, then mussels to pot without stirring. Cover and cook 10 minutes or until fish flakes with a fork and mussels have opened. Discard any unopened mussels.
- Ladle stew into bowls; sprinkle with parsley and basil.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
233
|
233
|
| Fat (g) | 6 | 6 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 28 | 28 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 826 | 826 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 1 | 1 |
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