An easy take on a classic Italian-American dish, this Cioppino recipe, also known as seafood stew or seafood cioppino, is warm, hearty, and incredibly delicious!
1LBraw shrimp, 16-20 count-size, deveined, tail shell on
1LBsea scallops, large, muscles removed from side, if attached
¼cupfresh parsley, chopped
¼cupfresh basil, chopped
Optional: crusty bread for serving
Instructions
Add the onions, garlic, bay leaves, oregano, salt, pepper, and oil to a large heavy pot or Dutch oven over medium heat. Cook 5 minutes or until the onions are soft. Stir in the celery, bell pepper, and tomato paste, and continue to cook for 1 minute.
Pour in the wine, and bring the ingredients to a boil for 5-6 minutes or until the liquid is reduced by half.
Reduce the heat to medium, and stir in the tomatoes, clam juice, broth, and sugar. Cover and simmer 30 minutes. Taste the broth; add salt and pepper as needed.
Add the clams and mussels. Cook only until the shells open, and immediately transfer the opened calms and mussels to a separate bowl. Toss out any shellfish that won't open.
Lightly season the fish, shrimp, and scallops with salt and pepper. Add them to the stew, and simmer covered 3 minutes or just until the shrimp turn opaque. Note: If the shrimp turn opaque before the fish is done, remove them from the stew to prevent them from overcooking.
Turn off the heat, discard the bay leaves, and return all of the ingredients back to the stew. Divide the stew into bowl, garnish with fresh basil, if desired, and serve warm with crust bread.
Equipment
1 Large Heavy Pot or Dutch Oven
Notes
*Whole plum tomatoes provide a deeper flavor, but you can also use plain, diced tomatoes instead.
Wine Pairing: A good quality, dry Sauvignon Blanc or crisp Rosé will go beautifully here.
Feel free to add whatever fresh quality seafood is available to you. Many people like to include crab legs or lobster claws. The most important thing is not to overcook the seafood.
To make this recipe ahead of time, prepare the broth through step 2. Then, store it in an airtight container in the fridge for 1-2 days. When you’re ready to eat, add the broth back to a pot, and follow the recipe as normal.
Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Pour leftovers over freshly cooked pasta for a seafood linguine.
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