Cioppino Seafood Stew

 

How to Make a Traditional Cioppino Seafood Stew

 

Ingredients: Serves 6

 

1 pound small clams

1 pound mussels scrubbed and debearded

2 pounds crab

1 pound uncooked large shrimp peeled and deveined

1 pound bay scallops

½ pound cod fillet cut into large chunks

½ cup butter

1 onion, chopped

1 fennel bulb, thinly sliced

4 cloves garlic, minced

½ bunch fresh parsley, chopped

1 Tablespoon dried basil

1 teaspoon kosher salt

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon crushed red pepper flakes

1 ½ cups white wine or chicken stock

1 28 ounce can of crushed tomatoes

1 14.5 ounce

can diced tomatoes

5 cups fish or seafood stock

2 bay leaves

Fresh basil and parsley, chopped, for garnish

 

Dissolve the butter in a large stockpot over medium heat, then add the onion, fennel, garlic, and parsley, sauteing until the onions are tender, about 10 minutes.

Cook for 2 minutes more after adding the garlic, basil, salt, thyme, oregano, and red pepper flakes.

Cover and decrease the heat to medium-low after adding the white wine, crushed and diced tomatoes, fish stock, and bay leaves.

Simmer for 30 minutes to allow the flavors to combine.

 

While the meat simmers, prepare the crab by removing the crab legs from the body and cracking the shells using a nutcracker so that the meat may be readily removed after the cioppino is served.

Raise the temperature to medium and add the clams and mussels to the liquid, cooking for 5 minutes or until they open.

Cook for another minute after adding the crab legs, followed by the shrimp and scallops.

Lastly, place the cod pieces on top of the soup and boil for 3-5 minutes, or until the mussels and clams open, the shrimp curl, and the scallops are just firm.

Pour the cioppino into big bowls and top with fresh parsley and basil.

With warm, crusty bread, serve!