Easy Cioppino
Easy homemade Cioppino recipe with fresh seafood, tomatoes, and garlic. Gluten-free, anti-inflammatory Italian soup ready in under an hour.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 red bell pepper, cut into thin strips
- 1 cup dry white wine
- 1 can (28 ounces) crushed San Marzano tomatoes
- 2 cups gluten-free seafood or vegetable broth
- 1 pound firm white fish fillets (halibut or cod), cut into 2-inch chunks
- 8 ounces large shrimp, peeled and deveined
- 8 ounces littleneck clams, cleaned and rinsed
- 4 ounces calamari, sliced into rings
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 2 tablespoons fresh basil leaves, torn
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Juice of 1 fresh lemon
- Crusty gluten-free bread, for serving
Instructions
- 1
Heat the extra-virgin olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
- 2
Add the diced yellow onion and sauté for 4 minutes, stirring occasionally, until softened and translucent.
- 3
Stir in the minced garlic and red bell pepper strips, cooking for another 2 minutes until fragrant.
- 4
Pour in the dry white wine and let it simmer for 3 minutes to allow the alcohol to reduce by half.
- 5
Add the crushed tomatoes, seafood broth, bay leaves, oregano, and red pepper flakes, stirring well to combine.
- 6
Bring the mixture to a gentle boil, then reduce heat to medium and simmer for 10 minutes to meld the flavors.
- 7
Nestle the white fish chunks into the broth and cook for 3 minutes.
- 8
Add the shrimp and calamari rings to the pot, stirring gently, and cook for 2 minutes.
- 9
Place the cleaned clams directly into the simmering broth, cover partially with a lid, and cook for 5 minutes until the clam shells open fully.
- 10
Remove and discard any clams that failed to open after cooking.
- 11
Stir in the fresh flat-leaf parsley and torn basil leaves.
- 12
Squeeze the fresh lemon juice over the entire pot and season with sea salt and freshly ground black pepper to taste.
- 13
Ladle the cioppino into shallow bowls, ensuring each serving gets a generous mix of seafood and broth.
- 14
Serve immediately with crusty gluten-free bread on the side for dipping and soaking up the rich, aromatic broth.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| dry white wine | additional seafood broth or chicken broth | reduces alcohol content while maintaining savory depth through broth's natural umami |
| crushed San Marzano tomatoes | fire-roasted crushed tomatoes with no added sugar | reduces added sugars and increases antioxidant content from the roasting process |
| shrimp and calamari | additional white fish and scallops | reduces cholesterol while maintaining protein content; scallops add sweetness and are lower in mercury |
| extra-virgin olive oil (3 tablespoons) | extra-virgin olive oil (2 tablespoons) | maintains the essential fat for nutrient absorption while reducing overall caloric density |
| red pepper flakes (1/2 teaspoon) | red pepper flakes (1 teaspoon) or fresh jalapeño | increases capsaicin content which boosts metabolism and has anti-inflammatory properties |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 355 |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Cholesterol | 82mg |
| Sodium | 780mg |
| Carbohydrates | 17g |
| Fiber | 4g |
| Sugar | 5g |
| Protein | 44g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
