NUTRITION

SERVINGS

INGREDIENTS

2 oz Shrimp

2 oz Cod fillet

3 whole Mussels

0.5 tbsp Olive oil

0.25 cup Onion

0.25 cup Fennel bulb

2 cloves Garlic

0.5 cup Tomato puree

0.5 cup Clam juice

0.25 tsp Dried oregano

0.25 tsp Red pepper flakes

0.13 tsp Sea salt

0.13 tsp Black pepper

1 slice Sourdough bread

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the diced onion, sliced fennel, and minced garlic until the vegetables are softened and aromatic.

• 2

  Stir in the tomato puree, clam juice, dried oregano, and red pepper flakes, then bring the liquid to a gentle simmer for 10 minutes to allow the flavors to meld.

• 3

  Season the simmering broth with the sea salt and black pepper.

• 4

  Add the cubed cod and scrubbed mussels to the pot, covering with a lid for 3 minutes until the mussels begin to open.

• 5

  Add the peeled shrimp and cook for another 2-3 minutes until the shrimp are pink and the cod is opaque and flakes easily.

• 6

  While the seafood finishes, toast the slice of sourdough bread until golden and crisp.

• 7

  Ladle the cioppino into a shallow bowl, ensuring each portion gets a variety of seafood, garnish with fresh parsley, and serve immediately with the toasted bread.