Packed with fresh ingredients, my Sunshine State Cioppino is the perfect light post-holiday meal.
This post was sponsored by Natalie's Orchid Island Juice Company. As always all opinions expressed are my own.
I hope you all had a wonderful Thanksgiving! But now that the holiday is over, you may be looking for some lighter dishes. My Sunshine State Cioppino definitely fits the bill. Packed with flavor and fresh, nutritious ingredients, it’s the perfect post-holiday clean eating dish.
This dish is a twist on cioppino, a classic seafood stew that originated in San Francisco. Cioppino was originally developed by Italian fisherman who used whatever fresh seafood they had caught that day including crab, fish, shrimp, clams, mussels, and squid. It’s typically made with a tomato-based broth that’s infused with wine and served with plenty of crusty bread for dipping. I decided to make a version of cioppino using fresh Florida seafood. After all, I’m a Floridian now so why not take advantage of the bounty of fresh, local seafood?
Because the tomato broth uses only a few simple ingredients, I wanted to be sure to use high quality products so I turned to Natalie’s. If you haven’t heard of Natalie’s Orchid Island Juice Company, it is a wonderful women owned and family operated company that produces only the highest quality juices. Their juices are clean, all natural and squeezed fresh every day. Their products are nutritious and they’re environmentally friendly- even their packaging is 100% recyclable. I'm a huge fan of this company's products and I love that they are committed to local Florida farmers. I just knew I had to use their juice in this soup since it highlights Florida ingredients!
My first experience with Natalie’s was unexpected. My sometimes finicky two-year-old daughter Sienna slurped down an entire carton of their orange juice when we went out to breakfast at a local bagel store. When I discovered that it was Natalie’s orange juice, I couldn’t wait to try more of their juices. With plenty of great flavors to choose from like orange pineapple, honey tangerine, strawberry lemonade, orange beet, and tomato, there’s something for everyone. Sienna’s personal favorite is the orange mango.
To make the base of the soup, I used Natalie’s tomato juice, which is made using locally sourced tomatoes. This juice is packed with fresh flavor and has no GMOs, no preservatives and no added salt. It’s high in fiber as well as several vitamins and minerals including Vitamins A and C and potassium. Tomatoes are also a rich source of antioxidants, especially lycopene, which may help reduce the risk of heart disease as well as certain cancers like prostate cancer. In addition to the tomato juice, I added some white wine and seafood stock. Fresh seafood stock can often be found at your local fish store and it’s also sold in cartons at the grocery store. If you can’t find it, you can substitute clam juice.
I used a mixture of fresh Florida grouper as well as shrimp and mussels in my dish but you can use any combination of seafood that you like. You can substitute clams or even crab for the mussels. Whatever type of fish you do use, make sure it is a firm fish so that it doesn’t disintegrate in the liquid. If you don’t have grouper, then halibut or cod are good choices. Most seafood cooks pretty quickly in a matter of minutes so in addition to being delicious and healthy, this dish is also very convenient and is a good option for weeknight meals.
Be sure to serve this stew with plenty of crusty bread for dipping. Although sourdough bread is traditionally served with cioppino, I served mine with a fresh loaf of hearty multigrain bread from my local bakery.
To find out where you can buy Natalie’s products in your area, check out their site HERE. You can also follow Natalie's on Facebook, Twitter, Pinterest and Instagram.
Sunshine State Cioppino (Seafood Stew)
Makes 4 servings
2 tablespoons olive oil
1 cup thinly sliced shallots (can substitute yellow onion)
1 cup thinly sliced fennel (reserve fronds for garnish)
3 cloves garlic, finely chopped
1/8 teaspoon red pepper flakes
1 can (14.5 oz) diced tomatoes
1 cup dry white wine
1 container (16 oz) Natalie’s tomato juice
2 cups seafood stock
1 bay leaf
3 sprigs parsley plus extra for garnish
1 sprig thyme (or ½ teaspoon dried)
Kosher salt and freshly ground black pepper
¾ pound fresh mussels, cleaned
¾ pound firm white fish fillet like grouper or halibut
½ pound large shrimp, peeled and deveined
Crusty whole grain bread, for serving
Heat the olive oil in a large stockpot over medium heat. Add the shallots and fennel and sauté, stirring occasionally, until softened, 5-6 minutes. Add the garlic and red pepper flakes and cook another minute until fragrant. Turn the heat up to high and add the diced tomatoes, white wine, Natalie’s tomato juice, seafood stock, bay leaf, parsley sprigs, thyme sprig, ½ teaspoon salt and ¼ teaspoon black pepper. Stir to combine.
Bring to a boil then lower to a simmer and cover the pot. Simmer 15-20 minutes to let the flavors meld. Then uncover the pot and stir in the mussels, fish and shrimp. Cover the pot and cook until seafood is cooked through and mussels are open, about 5 minutes. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and dill fronds. Serve with plenty of crusty bread on the side for dipping.
One serving: Calories 412; Fat 9.6g (Sat 1.8g); Protein 40.9g; Carb 26.9g; Fiber 4.3g; Sodium 1155mg