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?
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