Cioppino with a Twist

Cioppino Edit

For a simple seafood stew, this 30-minute Cioppino is a delicious weeknight dinner solution!

  • 2 oz. shell pasta
  • 1 Tbsp./½ oz. extra virgin olive oil
  • ¼ cup/1 oz. roughly chopped shallot
  • 2 Tbsp. roughly chopped garlic
  • 1 tsp. thyme leaves
  • ½ cup/4 oz. white wine
  • 2 cups/1 pint/16 oz. fish stock
  • ¼ tsp. saffron threads
  • 1 cup/8 oz. roughly chopped tomatoes
  • 6 oz./12 pieces mussels
  • 8 oz./12 pieces shrimp
  • 8 oz. favorite fish, cut into bite-sized chunks
  • 4 tsp. fresh parsley

Bring a large pot of salted water to a boil. Cook the shells according to package directions. Drain and reserve.

Heat a large pot over medium heat. Add the oil and sauté shallot, garlic, and thyme until aromatic, about 1 minute. Add the wine, fish stock, saffron and tomatoes to the pan and bring to a boil.

Add the mussels, cover and steam until the shells open, about 5 minutes. Discard any that don’t open.

Add the shrimp and fish and cook until cooked through, about 2 minutes. Taste and adjust seasoning with salt and pepper.

Divide between 4 bowls and garnish with parsley.

A original recipe.

4 Servings Serving size: 1/4 of whole dish Calories per serving: Fat per serving: