Feast of the Seven Fishes Cioppino
Seven kinds of seafood (cod, shrimp, mussels, clams, scallops, calamari and crab) in a garlicky tomato and white wine broth. One pot, all seven fishes, with crusty bread for dunking.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 3 tbsp Extra-virgin olive oil
- 1 Onion, diced
- 1 Fennel bulb, sliced
- 5 cloves Garlic
- 1 cup Dry white wine
- 1 can (28 oz) Crushed tomatoes
- 3 cups Seafood or fish stock
- 1 lb Cod or halibut, in chunks
- 1 lb Large shrimp, peeled
- 1 lb Mussels, scrubbed
- 1 lb Littleneck clams, scrubbed
- 1/2 lb Sea scallops
- 1/2 lb Calamari rings
- 1/2 lb Lump crab meat
- pinch Red pepper flakes
- 1/2 cup Fresh parsley
- 8 slices Crusty Italian bread
Directions
- In a big pot warm oil; cook onion and fennel 6 minutes, then garlic and pepper flakes 1 minute.
- Add wine and simmer 3 minutes; add tomatoes and stock and simmer 20 minutes.
- Add clams and mussels; cover 4 minutes. Add cod, shrimp, scallops and calamari; cover and simmer 4–5 minutes until just cooked. Discard any shells that don't open.
- Gently stir in crab and parsley. Serve in big bowls with toasted bread.
Calorie breakdown
Per serving: bread 110 · shrimp 60 · cod 51 · olive oil 45 · scallops 31 · crab 28 · calamari 26 · mussels 25 · wine 24 · tomatoes & veg 35 · clams 13 · stock 11
💡 Lighter tip: Pure seafood is lean. Skip the bread, or have one slice, and this is a guilt-free holiday feast.
Helpful for this recipe
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