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Quick Cioppino
75% authentic · Italian-American
A simplified cioppino recipe that captures the essence of the classic with fewer ingredients and a quicker cooking time, perfect for a weeknight meal.
Ingredients
- Olive oil2 tablespoons
- Garlic3 cloves, minced
- Canned diced tomatoes28 ounces, undrained
- Clam juice2 cups
- Dried basil1 teaspoon
- Red pepper flakes1/4 teaspoon
- Saltto taste
- Black pepperto taste
- Cod or other firm white fish1 pound, cut into 2-inch pieces
- Shrimp1 pound, peeled and deveined
- Mussels1 pound, scrubbed and debearded
- Fresh parsley2 tablespoons, chopped, for garnish
Steps
- 1
Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- 2
Stir in diced tomatoes, clam juice, basil, and red pepper flakes. Bring to a simmer.
- 3
Season with salt and black pepper.
- 4
Add the fish pieces and cook for 3 minutes.
- 5
Add shrimp and mussels. Cover and cook for 5-7 minutes, or until the shellfish have opened and the shrimp are pink and cooked through. Discard any shellfish that do not open.
- 6
Ladle the cioppino into bowls and garnish with fresh parsley.
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