- 2 medium onions, finely chopped
- 8 garlic cloves, minced
- 2 dried bay leaves
- 1 tsp dried oregano
- 1 1/2 tsp table salt
- 1 tsp black pepper
- 1/4 cup light olive oil
- 3 stalks celery, thinly sliced
- 1 yellow pepper, seeded and diced
- 2 TB tomato paste
- 1 1/2 cups dry white wine
- 1 can (28-32 oz) can whole plum tomatoes, drained and chopped. Juices reserved.
- 1 cup bottled clam juice
- 1 cup chicken or fish broth
- 2 TB white sugar
- 20 hard shelled clams
- 20 shelled mussels
- 1 lb firm fish (ie., halibut, snapper, or salmon)
- 1 LB very large shrimp (16–20 count-size), deveined, shell-on
- 1 LB large sea scallops, muscles removed from side if attached
- 1/4 cup flat leaf parsley, freshly chopped
- 1/4 cup fresh basil, freshly chopped
- Crusty bread for serving
- Place first seven ingredients in a large heavy pot or dutch oven over moderate heat. Cook until onions are soft, 5 min. Stir in celery, bell pepper, and tomato paste, cooking 1 min.
- Add wine and boil until reduced by about half, 5-6 min. Stir in tomatoes, their juices, claim juice, broth, and sugar. Simmer covered 30 min. Season with additional salt and pepper to taste. (At this point, broth may be cooled and placed in fridge overnight. When ready to serve, just bring broth back to simmer and continue with recipe.)
- When ready to serve: Bring stew to simmer. Add clams and mussels until shells just open, checking every minute and transferring opened clams/mussels to a separate bowl with tongs immediately when they open. Remaining unopened shellfish should be tossed out.
- Lightly season fish fillets, shrimp, and scallops with salt/pepper. Add them to the stew and simmer covered 3 minutes or just until shrimp turns opaque. If shrimp turns opaque before the fish is done, remove shrimp to prevent overcooking.
- Turn off heat and leave uncovered. Discard bay leaves. Return all cooked shellfish back into the stew. Add parsley. Serve warm stew in bowls, garnishing with fresh basil. Serve with crusty bread.
Wine Pairing: A good quality dry Sauvignon Blanc or crisp Rose will go beautifully here.
Feel free to use whatever fresh/good quality seafood is available to you. Many people like to include crab legs. The most important thing is not to overcook the seafood. If I have any leftovers, sometimes I pour it over al dente pasta the next day… amazing.
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- Category: Main Dish, Dinner
- Method: stovetop
- Cuisine: Italian American
Keywords: Cioppino, Seafood Stew