Easy Cioppino Seafood Stew (Printable Version)
# What You'll Need:
→ Base
01 -
4 tablespoons unsalted butter
02 -
1 medium sweet onion, diced
03 -
1 small fennel bulb, cored and diced
04 -
2 tablespoons tomato paste
05 -
3 cloves garlic, minced
06 -
½ teaspoon dried oregano
07 -
¼ teaspoon crushed red pepper flakes
→ Liquids
08 -
¾ cup dry white wine
09 -
1 (28-ounce) can petite diced tomatoes
10 -
2 cups vegetable stock
11 -
2 cups clam juice
→ Seafood
12 -
12 little neck clams, scrubbed
13 -
½ pound mussels, scrubbed and debearded
14 -
1 pound cod or halibut filets, cut into 3/4-inch pieces
15 -
½ pound medium shrimp, peeled and deveined
16 -
8 large sea scallops
→ Seasonings & Garnish
17 -
1 bay leaf
18 -
Kosher salt and freshly ground black pepper, to taste
19 -
2 tablespoons chopped fresh parsley leaves
# How to Make It:
01 -
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.
02 -
Stir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about 1 minute.
03 -
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.
04 -
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.
05 -
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.
06 -
Stir in parsley; season with salt and pepper, to taste. Serve immediately.
# Handy Tips:
01 -
This seafood stew is best served immediately after cooking to enjoy the freshest flavor of the seafood.
02 -
Discard any clams or mussels that don't open during cooking as they may not be safe to eat.