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Seafood Cioppino Soup

Seafood Cioppino Soup

Discover the rich flavors of Seafood Cioppino Soup, a hearty and easy-to-make dish perfect for any occasion. Dive into this must-try recipe today!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 bulb fennel, thinly sliced
  • 1 chopped onion
  • 3 large shallots, chopped
  • 1/2 cup finely chopped celery
  • 1 teaspoon fennel seeds
  • 2 teaspoons salt
  • 2 cloves garlic, minced
  • 1 teaspoon dried red pepper flakes
  • 2 tablespoons tomato paste
  • 1 cup dry white wine (or fish stock)
  • 1 can diced tomatoes (28 oz / 800 g), with juice
  • 6 cups homemade or store-bought fish stock
  • 1 ear corn, kernels removed (or 1 cup frozen corn)
  • 700 grams clams, cleaned and soaked
  • 450 grams raw wild shrimp, peeled and deveined
  • 350–450 grams squid, cleaned and cut into rings

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife and cutting board
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat, then add fennel, onion, shallots, celery, fennel seeds, and salt; cook until translucent (8–10 minutes).
  2. Stir in garlic and red pepper flakes; cook for 2 minutes without browning the garlic.
  3. Add tomato paste; stir for 1 minute, then add white wine (or fish stock) and let simmer for 2 minutes.
  4. Add diced tomatoes, fish stock, and bay leaf; bring to a boil, then simmer covered for 30 minutes.
  5. Add corn and clams; cook until clams open (about 5 minutes), then add shrimp and squid; cook for another 5 minutes.
  6. Adjust seasoning, ladle into bowls, garnish with tarragon, and serve with warm bread.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 950mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 35mgCalcium: 5mgIron: 20mg

Notes

For a richer flavor, use homemade fish stock. Simmer shrimp shells, fish bones, and veggies for an hour. You can swap fennel for leeks or add mushrooms for a vegetarian twist. Remember to taste and adjust seasoning as you cook for the best flavor. Leftovers can be stored in the fridge for up to 3 days. Reheat gently and add a splash of water to loosen.
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