Mediterranean Cioppino
60% authentic · Mediterranean-Italian
A vibrant twist on cioppino, incorporating Mediterranean flavors like lemon, capers, and olives into the tomato-based seafood stew.
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Ingredients
- Olive oil3 tablespoons
- Shallots2, finely chopped
- Garlic4 cloves, minced
- Canned crushed tomatoes28 ounces
- Dry white wine1/2 cup
- Vegetable broth2 cups
- Lemon zest1 teaspoon
- Dried thyme1 teaspoon
- Kalamata olives1/4 cup, pitted and halved
- Capers2 tablespoons, drained
- Saltto taste
- Black pepperto taste
- Firm white fish1 pound, cut into 2-inch pieces
- Scallops1/2 pound
- Calamari1/2 pound, cleaned and cut into rings
- Mussels1 pound, scrubbed and debearded
- Fresh dill2 tablespoons, chopped, for garnish
- Lemon wedgesfor serving
Steps
- 1
Heat olive oil in a large pot over medium heat. Add shallots and cook until softened, about 5 minutes.
- 2
Add garlic and cook for 1 minute until fragrant.
- 3
Stir in crushed tomatoes, white wine, vegetable broth, lemon zest, thyme, olives, and capers. Bring to a simmer.
- 4
Season with salt and black pepper.
- 5
Reduce heat to low, cover, and simmer for 15 minutes.
- 6
Increase heat to medium-high. Add the fish pieces and cook for 3 minutes.
- 7
Add scallops, calamari, and mussels. Cover and cook for 5-7 minutes, or until the shellfish have opened and the seafood is cooked through. Discard any shellfish that do not open.
- 8
Ladle the cioppino into bowls. Garnish with fresh dill and serve with lemon wedges.
