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Seafood Cioppino Stew


Makes: 6 Servings

Prep Time: 30 minutes

Total Time: 1 hour 30 minutes


  • 1 pound salmon fillets
  • 1 pound seafood medley (clams, mussels, shrimp, octopus)
  • 2 ½ cups low sodium chicken stock
  • 1 cup dry white wine
  • 1 ½ pounds red potatoes, cooked and quartered
  • 1 medium-sized onion, chopped
  • 2 shallots, chopped
  • 3 cloves garlic chopped
  • 1 fennel bulb, thinly sliced
  • 1 (12-ounce) can tomato paste
  • 2 large, ripe beefsteak tomatoes, chopped
  • 1 ½ tablespoons fresh basil, roughly chopped
  • 1 teaspoon crushed red chili pepper flakes
  • 1 lemon, juiced
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil


  1. In a large pot, cook two tablespoons of oil, 1 teaspoon of salt, onions, fennel, garlic and shallots over low heat until onions are translucent or for about 10 minutes.
  2. Add tomato paste, chopped tomatoes, chicken stock, white wine, basil, chili pepper flakes, and lemon juice. Cover and simmer for 30 minutes.
  3. Add potatoes, seafood medley and salmon fillets. Cover and continue to simmer for 10 minutes or until salmon is cooked through.

Nutrition Facts Per Serving: 361 Calories, 7 g Fat (1 g Sat), 163 mg Cholesterol, 316 mg Sodium, 39 g Carbohydrate, 6 g Fiber, 33 g Protein

Recipe adapted by Giada De Laurentiis Cioppino recipe on FoodNetwork.com



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