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Cioppino Seafood Stew

Savor the Coast with Homemade Cioppino Seafood Stew

Delve into a hearty Cioppino Seafood Stew, a flavorful blend of fresh seafood and aromatic herbs that embodies the essence of the ocean.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Substitute with avocado oil for a similar flavor.
  • 1 small onion, diced Could be replaced with shallots for a milder taste.
  • 3 cloves garlic, minced Fresh garlic is preferred over garlic powder.
  • 1/2 teaspoon red pepper flakes Omit for a milder version or replace with black pepper.
  • 1/2 cup dry white wine Substitute with chicken or vegetable broth for a non-alcoholic option.
  • 1 can (14.5 oz) diced tomatoes Fresh tomatoes can be used if preferred.
  • 2 cups seafood or fish stock Can use vegetable stock for a lighter taste.
  • 1 cup clam juice Omit if unavailable, using more fish stock instead.
  • 1 teaspoon dried oregano Fresh oregano works well too.
  • 1/2 teaspoon dried thyme Fresh thyme can be substituted.
  • Salt and black pepper Essential for seasoning; adjust according to taste.
For the Seafood
  • 1/2 lb shrimp, peeled and deveined Can swap with crab or other shellfish.
  • 1/2 lb mussels, scrubbed and debearded Substitute with similar shellfish if needed.
  • 1/2 lb clams, scrubbed Omit if unavailable, increasing the quantity of other seafood.
  • 1/2 lb white fish, such as cod or halibut, cut into chunks Use any firm white fish.
  • 1/2 lb scallops Substitute with additional shrimp if needed.
Finishing Touches
  • 1 tablespoon fresh parsley, chopped Use other herbs like cilantro or chives if preferred.
  • 1 tablespoon fresh basil, chopped Optional alternatives include other fresh herbs of your choice.
  • Crusty bread Perfect for soaking up the stew; sourdough is traditional.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 small diced onion and sauté for about 3 minutes until it turns translucent. Then, stir in 3 minced garlic cloves and ½ teaspoon red pepper flakes, cooking for an additional minute until the garlic is fragrant and slightly golden.
  2. Pour in ½ cup of dry white wine, stirring gently to deglaze the pot and incorporate all the flavorful bits stuck to the bottom. Allow the wine to simmer for 2 minutes, reducing slightly.
  3. Add a 14.5 oz can of diced tomatoes, 2 cups of seafood stock, and 1 cup of clam juice to the pot. Sprinkle in 1 teaspoon of dried oregano, ½ teaspoon of dried thyme, and season with salt and black pepper to taste. Bring the mixture to a simmer, letting it bubble gently for 15 minutes.
  4. Gently add ½ lb of peeled and deveined shrimp, ½ lb of scrubbed mussels, ½ lb of scrubbed clams, ½ lb of chopped white fish, and ½ lb of scallops to the pot. Cover the pot with a lid and simmer for 5 to 7 minutes, until the shrimp are pink and opaque, the shellfish have opened, and the fish is cooked through.
  5. Once the seafood is perfectly cooked, carefully discard any unopened mussels or clams. Stir in 1 tablespoon each of chopped fresh parsley and basil to brighten the stew.
  6. Ladle the Cioppino Seafood Stew into warm bowls, pairing it with crusty bread for dipping.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Fresh seafood is key for unmatched flavor. Avoid overcooking the seafood for optimum tenderness. Customize spices to your taste. Taste and adjust seasoning as needed.

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