Cioppino, the Nick's way
4 servings · 25 min prep · 35 min cook · 610 cal
Nutrition · estimated per serving
610
Calories
54g
Protein
38g
Carbs
22g
Fat
6g
Fiber
- High in protein
- Omega-3s from halibut and shellfish
- Iron and B12 from clams and mussels
Ingredients · 11
- 1 lb Dungeness crab, cracked
- 12 littleneck clams, scrubbed
- 1 lb mussels, debearded
- 8 oz halibut, in chunks
- 8 oz large shrimp
- 1 fennel bulb, sliced
- 28 oz San Marzano tomatoes
- 1 cup dry white wine
- 2 cups fish stock
- 4 cloves garlic · chili flakes · bay leaf
- Sourdough, for serving
Method · 6 steps
- 1Warm olive oil in a Dutch oven. Sweat fennel, onion and garlic with a pinch of chili for 8 minutes.
- 2Add tomato paste, then the wine. Reduce by half, about 4 minutes.
- 3Pour in tomatoes, stock and bay leaf. Simmer gently for 20 minutes; season.
+ 3 more steps







