Description
Classic Seafood Cioppino is a hearty Italian-American stew bursting with fresh cod, shrimp, scallops, clams, mussels, and crabmeat, simmered in a flavorful tomato and white wine broth with herbs and aromatics. This rich and warming dish is perfect for seafood lovers looking for a delicious and comforting meal.
Ingredients
Scale
Seafood
- 1.5 pounds cod fillets, cubed
- 1.5 pounds large shrimp – peeled and deveined
- 1.5 pounds bay scallops
- 18 small clams
- 18 mussels, cleaned and debearded
- 1.5 cups crabmeat
Aromatics & Herbs
- 0.75 cup butter
- 2 onions, chopped
- 1 bunch fresh parsley, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon dried basil
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
Liquids
- 2 (14.5 ounce) cans stewed tomatoes
- 2 (14.5 ounce) cans chicken broth
- 1.5 cups white wine
- 1 cup water
Instructions
- Sauté Aromatics: Melt butter in a large stockpot over medium-low heat. Add chopped onions, fresh parsley, and minced garlic. Cook and stir until the onions are softened and translucent, about 3 to 4 minutes, allowing the flavors to meld together.
- Add Liquids and Herbs: Add the stewed tomatoes to the pot, breaking them into chunks with your spoon as you add them. Stir in chicken broth, white wine, water, bay leaves, dried basil, thyme, and oregano. Cover the pot and let the broth simmer gently for 30 minutes to develop the flavors.
- Cook the Seafood: Stir in the cubed cod, peeled shrimp, scallops, clams, mussels, and crabmeat. Increase the heat to bring the stew to a boil, then reduce the heat, cover, and simmer for 5 to 7 minutes until the clams have opened and the seafood is cooked through.
- Serve: Ladle the hot cioppino into bowls. Serve immediately while warm and enjoy the rich seafood flavors in every bite.
Notes
- Ensure clams and mussels are properly cleaned and debearded to avoid grit in the stew.
- Discard any clams or mussels that do not open after cooking.
- Use a dry white wine for the best flavor balance.
- For a spicier version, add red pepper flakes when sautéing the aromatics.
- Best served with crusty bread to soak up the flavorful broth.
