Italian Cioppino recipe

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Ingredients

3 tablespoons unsalted butter
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans diced tomatoes
¾ cup white wine
½ cup water
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
2 bay leaves
1 ¼ pounds cod fillets, cut into chunks
1 pound large shrimp, peeled and deveined
1 pound bay scallops
10 small clams in shell, scrubbed
10 mussels, cleaned and debearded

Nutrition Info

293.2 calories
carbohydrate: 10.5 g
cholesterol: 173.9 mg
fat: 6.4 g
fiber: 1.5 g
protein: 41.4 g
saturatedFat: 3 g
servingSize: -
sodium: 926.8 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.

  2. Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.

  3. Fold cod, shrimp, scallops, clams, and mussels into the broth mixture, bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.

Recipe Yield

8 servings

Recipe Note

Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!

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