Cioppino with Barramundi

Cook time:
Serves 4 Ingredients: 2 tablespoons - olive oil, 1 - large yellow onion, thinly sliced (about 1 1/2 cups), 1 cup - thinly sliced fennel, 3 cloves - garlic, thinly sliced, pinch - red chili flakes, 1 - bay leaf, 1 sprig - fresh thyme (substitute 1/4 teaspoon dried), 1 sprig - fresh oregano (substitute 1/4 teaspoon dried), 1 tablespoon - tomato paste, 3/4 cup - dry white wine, 1 cup - bottled clam juice, 1 28-ounce - can whole peeled tomatoes, Salt and pepper, to taste, 25 - littleneck clams, scrubbed, 1/2 lb - mussels, scrubbed and debearded, 1/2 lb - 16-20 count shrimp, shell on, 1/2 lb - king crab legs, cracked and broken into large pieces, 1/2 lb - barramundi fillets, cut into large pieces, 3 tablespoons - unsalted butter, cut into pieces, 2 tablespoons - finely minced fresh parsley, Crusty bread, for serving,
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Cioppino with Barramundi

  • 30m prep
  • 50m cook
  • Serves 4
    Nicole Gaffney

  • Pairs with Sauvignon Blanc

  • Perfect for Weekend Dinners

  • Perfect for Holidays


2 tablespoons olive oil
1 brown onion
large, thinly sliced
1 cup fennel
thinly sliced
3 garlic clove
thinly sliced
pinch crushed red chilli peppers
1 bay leaf
1 sprig fresh thyme
substitute 1/4 teaspoon dried
1 sprig oregano
substitute 1/4 teaspoon dried
1 tablespoon tomato paste
¾ cup dry white wine
1 cup clam juice
28 ounce canned peeled tomato
to taste
25 little neck clam
½ lb mussel
scrubbed and debearded
½ lb prawn
16-20, shell on
½ lb king crab leg
cracked and broken into large pieces
1/2 lb The Better Fish® Barramundi Skinless Fillets
cut into large pieces
3 tablespoons unsalted butter
cut into pieces
2 tablespoons parsley
finely minced
crusty bread
for serving

Nutrition per serving

Calories 537.68kcal 27%
Fat 20.31 29%
Carbs 21.06 8%
Sugars 8.21 9%
Protein 55.71 111%
Sodium 2043.28mg 102%
Fiber 5.59 20%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 537.68kcal 27%
Fat 20.31 29%
Saturated Fat 7.23 36%
Monounsaturated Fat 8.16 816%
Polyunsaturated Fat 1.85 185%
Carbs 21.06 8%
Fiber 5.59 20%
Sugars 8.21 9%
Protein 55.71 111%
Cholesterol 237.12mg 79%
Sodium 2043.28mg 102%
Calcium 206.34mg 26%
Magnesium 61.91mg 17%
Potassium 994.17mg 28%

% Daily Value*

Iron 6.16mg 44%
Zinc 1.81mg 18%
Phosphorus 222.56mg 32%
Vitamin A 405.95mkg 51%
Thiamin B1 0.12mg 11%
Riboflavin B2 0.31mg 22%
Niacin B3 1.27mg 8%
Vitamin B6 0.08mg 6%
Folic Acid B9 50.72mkg 25%
Vitamin B12 45.68mkg 1827%
Vitamin C 23.76mg 30%
Vitamin D 7.91mkg 158%
Vitamin E 1.91mg 16%
Vitamin K 50.95mkg 68%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

7.4 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 5.59   20% DV
Protein 55.71   111% DV
Calcium 206.34mg   26% DV
Magnesium 61.91mg   17% DV
Potassium 994.17mg   28% DV
Iron 6.16mg   44% DV
Vitamin A 405.95mkg   51% DV
Vitamin C 23.76mg   30% DV

Nutrients with negative impact

Saturated Fat 7.23   36% DV
Carbs 21.06   8% DV
Sugars 8.21   9% DV
Cholesterol 237.12mg   79% DV
Sodium 2043.28mg   102% DV

The perfect one-pot meal. Flavorful, warming, packed with seafood; what more do you need?


Step 1
Heat the olive oil in a large heavy-bottomed pot or dutch oven over medium heat. Add the onions and fennel and sauté until translucent, about 8 minutes. Add the garlic, chili flakes, bayleaf, thyme, and oregano, then sauté for another 2-3 minutes. Add the tomato paste and stir until incorporated, then season lightly with salt and pepper. Go easy on the seasoning for now, as the seafood will add a significant amount of salt.
Step 2
Add the white wine and clam juice, then bring up to a simmer and cook for about 5 minutes. Add the canned tomatoes and break them up a bit with a wooden spoon. Cover and simmer over low heat for 20 minutes.
Step 3
Remove the lid and add the mussels and clams. Stir them around to coat with the broth, then cover and let cook for about 5 minutes. When they just begin to open, add the shrimp and king crab and toss around to coat, then lay the barramundi fillets on top. Season the barramundi with salt and pepper, then cover and cook for an additional 3-5 minutes, or until the shrimp and barramundi are opaque throughout.
Suggested sides
  • Crusty Bread
  • Spinach Salad

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.