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The BEST seafood stew ever, loaded with clams, mussels, cod, shrimp and scallops. So cozy, so hearty, so easy.
Cioppino tends to be one of those underrated stews that’s really easy to make and will be on your dinner table in under an hour.
And it’s filled with all the seafood — scallops, clams, cod (or halibut), shrimp, and scallops cooked right in this tomato-wine-based garlic broth.
All you need to top off this meal are some freshly toasted baguette (or sourdough or French bread) slices to soak up that goodness and leave no leftovers.
This recipe can also be easily doubled or tripled, making it perfect for when the company drops by for dinner.
- 4 tablespoon unsalted butter
- 1 medium sweet onion, rolled
- 1 small bulb of fennel, cored and diced
- 2 tablespoon tomato paste
- 3 cloves Garlic, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¾ Cup dry white wine
- 1 (28 ounces) may small diced tomatoes
- 2 cups vegetable broth
- 2 cups clam juice
- 1 Bay leaf
- Kosher salt and freshly ground black pepper, taste good
- 12 small neck shells, scrubbed
- ½ Pound mussels, scrubbed and debarked
- 1 Pound Cod or halibut fillets, cut into 3/4 inch pieces
- ½ Pound medium shrimp, peeled and deveined
- 8th large scallops
- 2 tablespoon chopped fresh parsley leaves
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Melt butter in a large stockpot or Dutch oven over medium-high heat. Add onion and fennel. Cook, stirring occasionally, until tender, about 8 minutes.
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Stir in tomato paste, garlic, oregano, and red pepper flakes until fragrant, about 1 minute.
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Stir in the wine, diced tomatoes, vegetable stock, mussel juice and bay leaf. bring to a boil; Reduce heat and simmer until flavors have blended, about 15 minutes; season with salt and pepper.
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Stir in the clams and mussels. Reduce the heat to low; Cover with a tight-fitting lid and cook until the clams and mussels are just beginning to open, about 3-4 minutes.
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Stir in the cod or halibut, shrimp, and scallops. Reduce heat and simmer until cod or halibut, shrimp and scallops are just cooked through and clams and mussels have fully opened, about 3-4 minutes. Discard any unopened mussels.
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stir in parsley; season with salt and pepper.
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Serve immediately.