Cioppino Seafood Stew with Sourdough
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 25 min
- Cost
- $28.00
- Nutrition
- 440 cal · 42g protein
- one-pot
- high-protein
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Cioppino Seafood Stew with Sourdough is a Italian weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $28 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Gluten · Fish · Shellfish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb cod fillets
- ¾ lb raw shrimp
- 1 count yellow onion
- 3 cloves garlic
- 1 count fennel bulb
- 1 can no-salt-added crushed tomatoes
- 1 jar clam juice
- ¼ tsp red pepper flakes
- 1 bunch fresh parsley
- 1 count sourdough bread
- 2 tbsp olive oil
Steps
- Heat oil in a large pot and cook diced onion and sliced fennel 6 minutes. Add garlic and pepper flakes for 1 minute.
- Add tomatoes and clam juice and simmer 10 minutes.
- Nestle in 2-inch chunks of cod and simmer 4 minutes.
- Add shrimp and cook 3 minutes until pink and the fish flakes. Stir gently so the fish stays in chunks.
- Top with parsley and serve with toasted sourdough.
- Picky eaters can have plain toasted sourdough with a few plain shrimp or cod chunks.
- Make ahead: cook the base through step 2 and chill up to 2 days. Reheat, then add the fish and shrimp.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 36 g
- Fiber
- 2 g
- Sugar
- 5 g
- Fat
- 12 g
- Saturated fat
- 2 g
- Sodium
- 1,080 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop