We’ve covered breakfast, dessert, a must-have tomato sauce, and today? Let’s get fancy!
When my husband & I were on our honeymoon in San Francisco, one of our fondest food memories was the amazing cioppino we ate at Fisherman’s Wharf. Delicious, full of seafood and absolutely one of the best things we ate on the trip. It’s been 9 years (officially 9 years yesterday) and we still talk about it.
We were excited, but skeptical, to try to cioppino recipe in the Fixate cookbook. Would it be the same if we tried to make it healthy? How unhealthy was it to begin with? Does cioppino translate well to the east coast? Yes – yes it does. It’s so yummy – the perfect dish to make for the holidays, for a special date night, or “just because.” If you love it & want to try more recipes, you can grab a copy of Fixate here.
Cioppino
Serves 6 (container equivalents, if you’re doing 21 Day Fix: 2 green, 1.5 red)
Ingredients:
- 2 tsp olive oil
- 1 medium onion, chopped
- 1 fennel bulb, finely chop fronds and reserve separately, thinly slice bulb
- 5 cloves garlic, finely chopped
- .5 tsp ground black pepper
- .5 tsp ground white pepper
- 3 bay leaves
- 1 cup dry white wine (or vegetable broth)
- 1 (28 oz) can whole peeled tomatoes, crushed or chopped, no salt added
- 8 cups seafood stock or broth (or 6 cups low-sodium vegetable broth and 2 cups clam juice)
- 1 lb raw clams, in shells
- 1 lb raw blue mussels, in shells
- 1 lb raw shrimp, peeled, deveined
- 1 lb raw tilapia fillets, cut into 1 inch chunks
- .5 cup fresh basil leaves, finely chopped
Directions:
- Heat oil in large saucepan over medium-high heat.
- Add onion and sliced fennel bulb; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add peppers, bay leaves, and wine. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 10 to 11 minutes, or until liquid has almost completely evaporated.
- Add tomatoes. Bring to a boil over medium-high heat. Reduce heat; gently boil, stirring occasionally for 10 to 12 minutes, or until two-thirds of liquid is remaining.
- Add broth. Bring to a boil. Reduct heat; gently boil, stirring occasionally, for 25 to 30 minutes.
- Add clams and mussels; cook, covered, for 5 to 10 minutes, or until clams and mussels begin to open.
- Add shrimp and tilapia; cook, covered, for 2 to 3 minutes, or until all clams and mussels are open, shrimp is opaque, and tilapia flakes easily when tested with a fork. Discard any unopened clams or mussels. Discard bay leaves. Remove from heat.
- Evenly divide between six serving bowls; evenly top with basil and chopped fennel fronds.
Enjoy! If you make it, let me know what you thought!
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