Cioppino Seafood Stew
Cioppino is a rich and savory seafood stew, traditionally served with crusty garlic bread
Servings: 6 servings
Calories: 543kcal
Ingredients
SAUCE:
- ¼ cup olive oil
- ¼ cup butter
- 1 cup yellow onion, medium dice
- ½ cup celery, diced
- ½ cup carrot, chopped
- ½ cup green or red bell pepper, diced, or a combo of both, OPTIONAL
- ½ cup fennel, diced, OPTIONAL
- 1 leek, diced
- 28 oz can crushed tomatoes, do not drain, such as San Marzano
- 1 Tbsp tomato paste
- 2 cups water
- 1 Tbsp salt
- 1 tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- 3 bay leaves
- ¼ tsp cayenne pepper
Seafood:
- 8 clams
- 8 mussels
- 1 cup dry white wine, divided, such as Sauvignon Blanc
- 8 large scallops, muscle removed
- 8 large prawns
- 1 lb firm fish, cut into 1" chunks, recommended: halibut, swordfish, seabass, salmon, *see note
- 2 large crab legs, optional
- 4 oz crabmeat
- 1-2 Tbsp flour
- ¼ cup butter
- ¼ cup olive oil
- 4 tsp minced garlic, freshly chopped, divided
- 2 Tbsp fresh parsley, roughly chopped
Instructions
Prepare Sauce:
- In a heavy saucepan over medium heat, add olive oil and butter. Once sizzling, add onions and celery and saute for 1 minute until softened but not browned. Add carrots, leeks, bell pepper and fennel and continue sauteeing for about 5 minutes, stirring often.
- Add tomatoes, tomato paste, water and all remaining herbs (salt through cayenne). Stir to combine. Simmer on low, stirring occasionally for about 3 hours, until thickened and reduced.
Prepare Seafood:
- Once the sauce is almost ready, prepare the seafood.
- Scrub the mussels and clams.Place in a large saucepan and add ½ cup of water, ½ cup of white wine, and 1 teaspoon chopped garlic. Steam on medium-high heat, uncovered, for about 5 minutes until the shells open. Discard any shells that do not open. Set aside the steamed shells. Do not discard the water.
- Pat dry scallops, prawns, fish pieces, and crab legs and place in a shallow bowl. Dust with flour (you may not need entire 2 tablespoons), and shake off excess.
- In a large saute pan (6-quart) over high heat, add olive oil and butter. When sizzling add the remaining 3 teaspoons of garlic and saute for 10-20 seconds, stirring constantly, until aromatic. Add each fish separately and sauté for about 2 minutes Remove each fish after sautéeing and set aside in a shallow bowl. Add the remaining ½ cup of wine to the pan and cook for 2 minutes, scraping the bottom of the pan to deglaze.
- Add the sauce, sautéed fish, crab legs, clams, mussels, and their cooking liquid, and crab meat to the pan.Stir to combine, and cover. Cook over low heat for about 5 minutes until heated through.Uncover and pour into serving shallow serving bowls. Distribute clams, mussels, and crab legs on top. Sprinkle with parsley.Serve with crusty garlic bread on the side.
Notes
MAKE AHEAD:
- Make sauce, let cool, then refrigerate for up to 5 days, or freeze for up to 3-months without the fish added. When ready to use, reheat the sauce and then continue by preparing the fish
- This sauce is easily doubled
Nutrition
Calories: 543kcal | Carbohydrates: 22g | Protein: 29g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1797mg | Potassium: 1043mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3454IU | Vitamin C: 39mg | Calcium: 121mg | Iron: 4mg