Portuguese Cioppino

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Cioppino originated in San Francisco and is usually made from a mixture of the day’s catch, which can be any combination of crab, clams, shrimp, scallops, squid mussels and fish. The seafood is then combined with wine in a tomato based sauce, and served with toasted bread for soaking up the rich, delicious broth.I used a Portuguese white wine and added some Portuguese dry-cured sausage to our cioppino and we enjoyed it very much. While I used haddock, you can use any hearty fish you enjoy. This dish comes together very quickly so it can easily be used for a weeknight meal yet is still elegant enough to be used for intimate social gatherings and date-night dinners. Enjoy!

 
Portuguese Cioppino originated in San Francisco and is usually made from a mixture of the day's catch, which can be any combination of seafood.
 

 Interested in some other Seafood Recipes? Check these out:

 
Portuguese Cioppino originated in San Francisco and is usually made from a mixture of the day's catch, which can be any combination of seafood.

Portuguese Cioppino

Ronda Eagle | Kitchen Dreaming
Portuguese Cioppino originated in San Francisco and is usually made from a mixture of the day's catch, which can be any combination of seafood.
5 from 4 votes
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Dinner
Cuisine Portuguese
Servings 4 servings
Calories 527 kcal

Ingredients
  

  • 2 Tbsp Olive Oil
  • 3 tsp garlic , minced
  • 1 small Chourico , diced
  • 1 green pepper diced
  • 1 qt tomatoes , diced
  • 6 oz Tomato Paste
  • 2 cups of Portuguese White Wine- like Vinho Verde (young wine)
  • 1 Lb of mussels , cleaned, scrubbed and beards removed
  • 1 Lb of shrimp , shelled and deveined
  • 1 Lb haddock , cut into 4 portions
  • 2 tbsp fresh parsley , roughly chopped
  • Sea salt and fresh ground pepper

Instructions
 

  • Into a dutch oven [paid link] or heavy bottomed deep skillet, add olive oil, minced garlic, chourico, diced green pepper and tomatoes and simmer until slightly browned; about 2 minutes.
  • Add tomato paste and wine and stir over medium heat until the sauce is blended well, about 3 minutes.
  • Add fish fillets. mussels and shrimp and cover pot and cook on medium for 10 minutes.
  • Discard any unopened mussels.
  • Sprinkle with parsley and salt and pepper.

Nutrition

Serving: 11/4Calories: 527kcalCarbohydrates: 23gProtein: 55gFat: 14gSaturated Fat: 4gCholesterol: 380mgSodium: 1990mgPotassium: 1688mgFiber: 5gSugar: 13gVitamin A: 3055IUVitamin C: 58mgVitamin D: 1µgVitamin E: 6mgVitamin K: 59µgCalcium: 253mgFolate: 93µgIron: 7mgZinc: 4mg
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