New England Cioppino

New England Cioppino is a hearty, flavorful stew that’s perfect for a special occasion or a cozy night in.

This rich and satisfying dish is packed with a variety of fish and seafood, simmered in a flavorful broth with tender vegetables and aromatics, all infused with a hint of white wine and herbs.

Ingredients

• 2 pounds of assorted fish and seafood (such as cod, scallops, shrimp, mussels, and clams)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 2 medium-sized bell peppers, chopped
• 2 medium-sized cans of diced tomatoes
• 1 cup of dry white wine
• 1 cup of fish stock
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 2 bay leaves
• 2 cups of chopped fresh parsley
• 4 slices of crusty bread, for serving (optional)
• Freshly grated Parmesan cheese, for serving (optional)

Instructions

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the chopped bell peppers and cook until they start to soften, about 3-4 minutes.

Add the fish and seafood to the pot, stirring to combine with the vegetables.

Cook for 2-3 minutes, until the seafood starts to turn opaque.

Add the diced tomatoes, white wine, fish stock, oregano, thyme, paprika, salt, and pepper to the pot.

Stir to combine, then add the bay leaves.

Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 10-12 minutes, or until the seafood is cooked through.

Remove the bay leaves from the pot and stir in the chopped parsley.

Taste and adjust the seasoning as needed.

Serve the cioppino hot, with crusty bread and Parmesan cheese on the side if desired.

Notes

Use any combination of fish and seafood you like, but try to include a mix of textures and flavors for a hearty cioppino.

You can prep the vegetables ahead of time to make the cooking process smoother.

Just chop the onion, bell peppers, and parsley, and have them ready to go.

If using mussels, be sure to scrub them clean and remove the beards before adding them to the pot.

Don’t overcrowd the pot – cook the seafood in batches if necessary, to ensure everything has enough room to cook evenly.

For a lighter cioppino, use only 1/2 cup of white wine and 1/2 cup of fish stock.

For a richer cioppino, use the full cup of each.

Taste and adjust the seasoning frequently as you go, especially if using fresh herbs like parsley.

This cioppino makes great leftovers! Reheat gently over low heat, adding a splash of water or fish stock if needed to loosen the sauce.

Serve with crusty bread for sopping up the flavorful broth, and a sprinkle of Parmesan cheese for extra richness.

Nutrional Value

• Calories: 420
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 35g