Fisherman's Cioppino with Crusty Garlic Bread

Name: Fisherman's Cioppino with Crusty Garlic Bread
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 2 tablespoon olive oil; 0.5 yellow onion (finely diced); 0.25 fennel bulb (finely diced); 2.5 clove garlic (minced); 0.25 teaspoon red pepper flakes; 0.5 cup dry white wine; 1 cup canned crushed tomatoes; 0.5 cup clam juice; 0.5 cup water; 2.5 tablespoon fresh parsley (chopped); 1 tablespoon fresh basil (chopped); 1 bay leaf; 0.25 pound cod fillet (cut into 1-inch pieces); 3 ounce raw shrimp (peeled and deveined); 0.25 pound mussels (scrubbed and de-bearded); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 slice crusty bread (about 1 inch thick); 1 tablespoon unsalted butter (softened)

A robust and rustic Italian-American seafood stew brimming with fresh shrimp, mussels, and cod in a savory tomato-fennel broth, perfect for dipping with warm, crusty garlic bread.

Prep: 35 min
Cook: 45 min
Total: 1 hr 20 min
Servings: 1
Cuisine: Italian
Difficulty: Hard
Cost: $13.91/serving

Dietary

Nut-Free
High-Protein
High-Fiber

Ingredients

2 tablespoon olive oil
0.5 yellow onion (finely diced)
0.25 fennel bulb (finely diced)
2.5 clove garlic (minced)
0.25 teaspoon red pepper flakes
0.5 cup dry white wine
1 cup canned crushed tomatoes
0.5 cup clam juice
0.5 cup water
2.5 tablespoon fresh parsley (chopped)
1 tablespoon fresh basil (chopped)
1 bay leaf
0.25 pound cod fillet (cut into 1-inch pieces)
3 ounce raw shrimp (peeled and deveined)
0.25 pound mussels (scrubbed and de-bearded)
0.5 teaspoon salt
0.25 teaspoon black pepper
1 slice crusty bread (about 1 inch thick)
1 tablespoon unsalted butter (softened)

Instructions

Heat 2 tablespoons olive oil in a medium heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced yellow onion and finely diced fennel bulb; cook until softened, about 8-10 minutes.
Stir in 2 cloves minced garlic and red pepper flakes; cook for 1 minute until fragrant.
Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half, about 3-5 minutes.
Add canned crushed tomatoes, clam juice, 1/2 cup water, 2 tablespoons chopped fresh parsley, fresh basil, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the stew to a gentle simmer, then reduce heat to low and cover. Simmer for at least 25-30 minutes to allow flavors to meld.
While the stew simmers, prepare the garlic bread. In a small bowl, mash together 1 tablespoon softened unsalted butter and 0.5 clove minced garlic. Spread evenly on one side of the crusty bread slice.
Toast the garlic bread in a toaster oven, under a broiler, or in a pan until golden and fragrant, about 2-4 minutes. Keep warm.
Increase the heat of the stew to medium. Add the cod fillet pieces to the simmering broth. Cook for 2-3 minutes.
Add the raw shrimp and mussels. Cover the pot and cook for 3-5 minutes more, or until the shrimp are pink and opaque, and the mussel shells have opened (discard any unopened mussels).
Taste the cioppino and adjust seasoning if needed. Ladle the hot cioppino into a large bowl. Garnish with remaining 1/2 tablespoon chopped fresh parsley.
Serve immediately with the crusty garlic bread for dipping.

Notes

When cleaning mussels, ensure they are tightly closed. If any are open, tap them gently; if they don't close, discard them. Use fresh, high-quality seafood for the best flavor. This stew tastes even better the next day as flavors deepen, though the seafood texture is best fresh.

Nutrition (per serving)

Calories: 928
Protein: 51.7 g
Carbohydrates: 61.9 g
Fat: 42.4 g
Fiber: 11.6 g
Sodium: 3363 mg
Saturated Fat: 11.3 g
Sugar: 21.2 g
Cholesterol: 220 mg