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Ligurian Cioppino Stew Recipe
A hearty seafood stew inspired by the flavors of Liguria, Italy.
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Prep Time
20
mins
Cook Time
40
mins
Total Time
1
hr
Course
Main Course
Cuisine
Italian
Servings
4
servings
Calories
350
kcal
Equipment
Large pot
Wooden Spoon
Knife
Cutting board
Ingredients:
1x
2x
3x
Main Ingredients
2
tbsp
olive oil
1
onion, chopped
2
cloves
garlic, minced
1
cup
dry white wine
1
can
crushed tomatoes
28 oz
4
cups
fish stock
1
lb
white fish, cut into chunks
1
lb
mussels, cleaned
1
lb
shrimp, peeled and deveined
1
tsp
salt
1/2
tsp
black pepper
1/4
cup
fresh parsley, chopped
Instructions:
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute.
Pour in the white wine and let it simmer until reduced by half.
Add the crushed tomatoes and fish stock. Bring to a boil.
Reduce the heat and let it simmer for 20 minutes.
Add the white fish chunks, mussels, and shrimp. Cook until the seafood is just done, about 5-7 minutes.
Season with salt and black pepper to taste.
Garnish with fresh parsley before serving.
Notes:
Serve with crusty bread for a complete meal.
Nutrition value:
Calories:
350
kcal
Carbohydrates:
15
g
Protein:
35
g
Fat:
12
g
Saturated Fat:
2
g
Cholesterol:
150
mg
Sodium:
800
mg
Potassium:
900
mg
Fiber:
3
g
Sugar:
6
g
Vitamin A:
500
IU
Vitamin C:
20
mg
Calcium:
100
mg
Iron:
4
mg
Keywords:
Keyword
Seafood, Stew
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