Monkfish Stew or Cioppino
Cioppino is a hearty Italian-American seafood stew originating from San Francisco's North Beach neighborhood, traditionally made with a tomato-wine broth and a bounty of fresh seafood like fish, clams, mussels, and shrimp. It's often compared to French bouillabaisse or Portuguese caldeirada, but its distinct tomato base and herb profile give it a unique, robust flavor. The name is thought to derive from the Ligurian dialect word 'ciuppin,' meaning to chop or ladle.
🍽️ Nutrition at a glance
This dish is an excellent source of high-quality protein and is generally low in carbohydrates, with most calories coming from protein and healthy fats. It provides significant amounts of omega-3 fatty acids, selenium, vitamin B12, and potassium, with a typical serving containing around 350-450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 35 g |
| Carbs | 12 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 850 mg |
| Selenium | 65 mcg |
| Vitamin B12 | 12 mcg |
| Potassium | 620 mg |
| Phosphorus | 380 mg |
| Vitamin C | 25 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Iron | 3.5 mg |
| Zinc | 4 mg |
Per 1.5 cups (360 g) · estimated, varies by recipe
💡 What's interesting
Cioppino is a classic example of immigrant fusion cuisine, created by Italian fishermen in California who used the day's unsold catch. Nutritionally, the combination of lean seafood and a tomato base rich in lycopene creates a meal that's both heart-healthy and anti-inflammatory.
