When you have a houseful, whip up a potful of Cioppino to treat family and friends. This San Francisco-style fish stew is nutritious and delicious--shrimp is high in omega-3s and low in mercury.Shrimp is a healthy and safe fish choice, as it’s high in omega-3s and low in mercury.


Credit: Romulo Yanes

Recipe Summary test

30 mins
45 mins
1 hr 15 mins
Makes: 8 servings (serving size: 2 cups cioppino)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a 5 1/2- to 6-quart wide, heavy pot over medium. Stir in onion and fennel; cook, stirring occasionally, until soft (11-12 minutes). Stir in garlic, bay leaf, oregano, and crushed red pepper; cook, stirring, until fragrant (2 minutes). Add wine, water or clam juice-water combo, and tomatoes. Bring to a simmer; cook, covered (20 minutes).

  • Stir in mussels, pollock, and shrimp. Bring to a simmer over high heat, uncovered (2 minutes). Add squid, if using, cover pot, and cook till mussels open wide and seafood is opaque and just cooked through (about 5 minutes more). (Discard mussels that do not open.) Serve.

Nutrition Facts

342 calories; fat 8.2g; saturated fat 1.2g; mono fat 4.2g; poly fat 1.6g; protein 36g; carbohydrates 21g; fiber 5g; cholesterol 132mg; iron 5mg; sodium 656mg; calcium 179mg.