Easy Cioppino (Seafood Stew)
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4 servings
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Course
Main Course, Soup
Easy Cioppino (Seafood Stew)
Description
Easy Cioppino begins by sautéing onion and fennel in butter until tender, then cooking in tomato paste, garlic, oregano, and red pepper flakes to develop flavor. A broth made with white wine, diced tomatoes, vegetable stock, and clam juice is added and simmered to blend the flavors.
Clams and mussels are added first and cooked covered until just opening, followed by cod or halibut, shrimp, and scallops, which gently simmer until done. The seafood is delicately cooked to remain tender and moist while imparting its sweetness to the broth. Fresh parsley is stirred in at the end to brighten the stew.
The result is a fragrant, seafood-rich stew with a subtle heat and aromatic depth from herbs, garlic, and fennel. It can be served immediately as a main course, often with crusty bread to soak up the flavorful broth.
Ingredients
- 4 tablespoons butter unsalted
- 1 onion diced, medium sweet
- 1 fennel bulb cored and diced, small
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- ½ teaspoon oregano dried
- ¼ teaspoon red pepper flakes crushed
- ¾ cup white wine dry
- 1 (28-ounce) can diced tomatoes petite
- 2 cups vegetable stock
- 2 cups clam juice
- 1 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 12 clams scrubbed, little neck variety
- ½ pound mussels scrubbed and debearded
- 1 pound cod cut into 3/4-inch pieces, or halibut filets
- ½ pound Shrimp peeled and deveined, medium
- 8 sea scallops large
- 2 tablespoons parsley chopped fresh leaves
Instructions
- 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.
- Stir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about 1 minute.
- Stir in wine, diced tomatoes, vegetable stock, clam juice and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 15 minutes; season with salt and pepper, to taste.
- Stir in clams and mussels. Reduce 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.
- Stir in 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 opened completely, about 3-4 minutes. Discard any unopened clams.
- Stir in parsley; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
5
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