Cioppino
This Italian-American fish stew originated in the San Francisco bay area where seafood is a mainstay. Adjustments to make it kidney friendly maintain the intense flavor and enjoyment – do give it a try!
Makes
Serving size
Ingredients
2 tablespoons olive oil
1 medium (110 grams) onion, diced
½ cup (170 grams) fennel bulb, diced
¼ cup (25 grams) celery, diced
½ teaspoon black pepper, freshly ground
3 cloves garlic, 1 clove whole, 2 cloves minced
½ teaspoon red pepper flakes
1 teaspoon tomato paste
1 teaspoon herbs de provence, dried
1 cup white wine
1 (91 grams) plum tomato, diced
2 cups vegetable broth, low sodium
14 ounces cod fish, cut into bite-sized pieces
1 pound mussels (in shell)
1 (152 grams) baguette, sliced
4 tablespoons butter, unsalted
3 tablespoons parsley, chopped
1 teaspoon lemon zest
A pinch plus ¼ teaspoon sea salt, (optional, not included in nutrient analysis)
Instructions
- Preheat oven to 350°F.
- Heat the olive oil in a large pot over medium heat.
- Add onion, fennel, celery, a pinch of salt (if using) and ½ teaspoon black pepper. Reduce heat and cook until translucent, about 6 to 8 minutes.
- Add the 2 cloves minced garlic and red-pepper flakes, stirring constantly, 1 to 2 minutes more.
- Add tomato paste and herbs de provence and cook, stirring, for 1 minute.
- Add wine, increase heat to medium-high, and cook until liquid is reduced by half, about 5 to 7 minutes.
- Add tomato with its juice and vegetable broth. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes.
- Add the fish and the mussels, cook 4 to 5 minutes until the fish is opaque and the mussels open.
- Cut remaining garlic clove in half and rub the cut sides on the baguette slices.
- Bake on a baking sheet lined with parchment in the oven until just toasted, about 5 minutes.
- Mix the butter, 1 tablespoon parsley, lemon zest, and ¼ teaspoon salt (if using), together in a small bowl. Spread onto the toasts.
- Serve the cioppino in bowls with parsley toasts on the side.
Cooking Tip
You can make the broth to step 7 and freeze. This broth can be thawed and used to make a quick cioppino anytime.
Recipe Contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
