Cioppino
Cioppino is an Italian seafood stew with fish, shrimp, clams, mussels, and more. This is an easy seafood cioppino recipe that is delicious and tastes just like San Francisco!
Foto: Rasa Malaysia
Ingredients
- 1/4 cup olive oil
- 5 cloves garlic (minced)
- 1/2 small onion (diced)
- 12 oz (350g) tomatoes (diced)
- 3 tablespoons tomato paste
- 1/2 tablespoon dried chili flakes
- 1 cup white wine
- 1 cup water
- 1 bunch Italian parsley leaves (chopped)
- salt (to taste)
- 8 oz (230g) halibut (or other firm white fish, cut into cubes)
- 4 oz (120g) scallops
- 4 oz (120g) tiger prawn (shelled and deveined )
- 8 oz (230g) little neck clams (or Manila clams)
- 8 oz (230g) mussels (bearded and scrubbed)
- 4 oz (120g) squid (cleaned, cut into rings)
Steps
-
Heat the olive oil in a large, deep pot over medium heat. Sauté the garlic and onion until they become aromatic but are not browned. Add the diced tomatoes, tomato paste, and chili flakes, and continue to stir for about 1 minute.
-
Pour in the white wine and water, then simmer on low heat. Cover and cook for about 30 minutes.
-
Turn the heat up to high and add all the seafood ingredients along with the parsley leaves. The stew is ready once the clams and mussels open. Add salt to taste and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 0.25 cup | - | - |
| garlic | 5 cloves | - | - |
| small onion | 0.5 | - | - |
| 12 oz | - | - | |
| tomato paste | 3 tablespoons | Rp 12.000/kg | Rp 3.600 |
| dried chili flakes | 0.5 tablespoon | - | - |
| white wine | 1 cup | - | - |
| water | 1 cup | - | - |
| bunch Italian parsley leaves | 1 | - | - |
| salt | - | - | - |
| 8 oz | - | - | |
| 4 oz | - | - | |
| 4 oz | - | - | |
| 8 oz | - | - | |
| 8 oz | - | - | |
| 4 oz | - | - |
*Estimated market prices, may vary by region
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