Cioppino, A Hearty Seafood Stew
Attention seafood lovers! Enjoy this delicious Cioppino, a hearty seafood stew. It is a fish stew chock full of your favorite seafood and flavors.
Servings: 6 servings
Ingredients
- ¼ cup olive oil
- ¼ cup shallots, chopped, approximately 3 shallots
- ¼ cup fennel, chopped
- 2 Tablespoons garlic, minced, approximately 4 garlic cloves
- 1 bay leaf
- ½ teaspoon red pepper flakes
- ½ teaspoon dried oregano, crumbled
- ½ teaspoon dried thyme, crumbled
- 2 Tablespoons tomato paste
- 1 teaspoon salt, or to taste
- Ground black pepper to taste
- 1 ½ cups dry white wine
- 1 cup chicken broth
- 2 bottles clam juice
- 28 ounce can pureed plum tomatoes
- ½ - 1 teaspoon Old Bay Seasoning, or to taste
- Splash of red wine
- 1 pound king crab legs, thawed and cut into pieces, shell intact
- 1 pound littleneck clams, well scrubbed
- 1 pound uncooked large shrimp, 21-25 per pound, cleaned and deveined, tail segment intact
- ¾ - 1 pound sea scallops
- 1 ½ pounds assorted firm-fleshed fish such as halibut, cod, red snapper, or salmon, cut in 2-inch pieces
- chopped parsley or basil, if desired for garnishing
Instructions
- In a large pot or Dutch oven, cook shallots and fennel in oil over moderate heat until translucent, about 5 minutes.
- Add garlic and sauté for 2 more minutes.
- Add the bay leaf, red pepper flakes, oregano, thyme, tomato paste, salt and pepper and mix well.
- Add all remaining ingredients, except for the seafood and garnish, and bring to a simmer.
- Cover and cook on medium-low for 30 minutes.
- Season shrimp, scallops and fish pieces lightly with salt and pepper and set aside.
- Once the sauce is done cooking, add crab pieces and clams to the pot and simmer, covered until clams have opened, about 5 minutes. Discard any unopened clams.
- Using a slotted spoon, transfer clams to a bowl and set aside.
- Add shrimp, scallops and fish to the pot and simmer, covered until the fish is cooked through, about 5 minutes.
- Return clams to pot and heat through.
- Ladle the Cioppino into large soup bowls and garnish with chopped parsley or basil.
- Serve with country style bread.
Notes
Gr8 Tips:
- For a richer Cioppino consider adding some canned whole baby clams and canned lump crab meat. I like to use Chicken of the Sea.
- Mussels are also a great addition to the stew.
Gr8 Make Ahead Tip:
To save time and for better flavor, make the stew, without the seafood, one day ahead. Cool, cover, then refrigerate until ready to use. Bring the stew to a simmer before adding the seafood. Tried this recipe?Mention @Great8Friends or tag #gr8food!