Cioppino

Ingredients

• 1 lbmussels$4.39
• 0.75 lblarge shrimp, peeled$6.18
• 0.75 lbwhite fish fillets, cubed$5.35
• 1 lbclams in shell$6.60
• 28 ozcrushed tomatoes$3.84
• 2 cupfish stock$1.16
• 0.5 cupdry white wine$1.31
• 1 eachfennel bulb, sliced$0.73
• 4 eachgarlic cloves, minced$0.63
• 2 tbspolive oil$0.47
• 0.25 cupfresh basil$1.09
• 1 tspsalt$0.02
• 0.5 tspblack pepper$0.07
• Total for 5 servings$31.84

Most of the cost is clams in shell ($6.60) and large shrimp, peeled ($6.18). With oil, spices and staples already at home, the shop drops to about $28.88. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Scrub and debeard the mussels and clams, discarding any with cracked shells or that do not close when tapped firmly. Cut the white fish into bite-sized chunks and ensure the shrimp are peeled and deveined.
2. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the sliced fennel and cook for about 5 to 6 minutes until softened and fragrant, then stir in the minced garlic and cook for 1 minute until aromatic.
3. Pour in the dry white wine and bring to a simmer over medium-high heat, scraping any browned bits from the bottom of the pot, and cook for 2 to 3 minutes until slightly reduced.
4. Stir in the crushed tomatoes, fish stock, salt, and black pepper. Bring to a boil, then lower the heat to medium-low, cover partially, and simmer gently for 20 minutes to develop the broth flavours.
5. Gently nestle the clams and mussels into the hot broth. Cover the pot with a tight-fitting lid and cook over medium heat for 4 to 5 minutes.
6. Add the cubed white fish and shrimp into the simmering broth. Cover and cook for an additional 4 to 5 minutes until the fish flakes easily and reaches 145°F (63°C), the shrimp turn pink and opaque, and the shells have opened.
7. Uncover the pot, discard any clams or mussels that have remained unopened, and stir in the chopped fresh basil gently to avoid breaking up the fish.
8. Ladle the hot seafood stew and broth evenly into four wide, warmed bowls, serving immediately with crusty sourdough bread if you like.