Best seafood stew ever, loaded with clams, mussels, cod, shrimp and scallops. So comfortable, so cozy, so easy.
Cioppino tends to be one of those underappreciated stews that’s really easy to make, making it to the dinner table in less than an hour.
And it’s packed with all kinds of seafood – small-necked clams, mussels, cod (or halibut), shrimp and scallops cooked right in this tomato wine-based garlic broth.
All you need to complete this meal are some slices of fresh French toast (or sourdough or baguette) to enjoy this meal, without leaving any leftovers behind.
This recipe can also be easily doubled or tripled, making it perfect for when company stops by for dinner.
- 4 tablespoons Unsalted butter
- 1 Medium sweet onionAnd cubes
- 1 Small fennel onionAnd Chiseled and diced
- 2 tablespoons Tomato paste
- 3 clove garlicAnd minced
- ½ small spoon dried oregano
- ¼ small spoon crushed red pepper flakes
- ¾ cup dry white wine
- 1 (28 oz.) Can Small tomato cubes
- 2 Glasses vegetables
- 2 Glasses Clam juice
- 1 bay leaf;
- Kosher salt and freshly ground black pepperAnd to taste
- 12 Small neck clamsAnd scrubbed
- ½ fairy musselsAnd Washed and degreased
- 1 fairy Cod or halibutAnd cut into 3/4-inch pieces
- ½ fairy Medium shrimpAnd Peeled and swallowed
- 8 Big sea scallop
- 2 tablespoons Chopped fresh parsley leaves
Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add onions and fennel. cook, stirring occasionally, until tender, about 8 minutes.
Stir in tomato paste, garlic, oregano, and red pepper flakes until fragrant, about 1 minute.
Add wine, tomato cubes, vegetable broth, clam juice, and bay leaf. Bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes; Add salt and pepper to taste.
Stir in clams and mussels. Reduce heat to low. Cover with a tight-fitting lid, and cook until clams and mussels begin to open, about 3-4 minutes.
Add cod or halibut, shrimp, and scallops. Reduce heat and simmer until cod or halibut, shrimp, and scallops are completely cooked through and clams and mussels open completely, about 3-4 minutes. Throw away any unopened clams.
stir in parsley. Add salt and pepper to taste.