How to make a Classic Cioppino Seafood Stew.
Ingredients: Serves 6
- 1 pound small clams
- 1 pound mussels scrubbed and debearded
- 2 pounds crab
- 1 pound uncooked large shrimp peeled and deveined
- 1 pound bay scallops
- ½ pound cod fillet cut into large chunks
- ½ cup butter
- 1 onion, chopped
- 1 fennel bulb, thinly sliced
- 4 cloves garlic, minced
- ½ bunch fresh parsley, chopped
- 1 Tablespoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 ½ cups white wine optional – can replace with additional fish or chicken stock
- 1 28 ounce can crushed tomatoes
- 1 14.5 ounce can diced tomatoes
- 5 cups fish or seafood stock
- 2 bay leaves
- Fresh basil and parsley, chopped, for garnish
- Melt the butter over medium heat in a large stock pot, then add the onion, fennel, garlic, parsley, sauteing until the onions are soft, about 10 minutes.
- Add the garlic, basil, salt, thyme, oregano, and red pepper flakes and saute 2 minutes longer.
- Add the white wine, crushed and diced tomatoes, fish stock, and bay leaves, then cover and reduce the heat to medium-low.
- Simmer for 30 minutes so the flavours can blend.
- While the meat simmers, prepare the crab by removing the crab legs from the body (if not already done for you) and using a nutcracker to crack the shells (leave the meat in the shell) so that the meat can be easily removed once the cioppino is served.
- Increase the heat to medium and add the clams and mussels to the broth and cook for 5 minutes until they start to open.
- Then add the crab legs and cook for another minute, followed by the shrimp and scallops.
- Finally, lay the chunks of cod on top of the broth and cover and cook for 3-5 minutes until the mussels and clams are open, the shrimp curl and the scallops are just firm.
- Ladle the cioppino into large bowls garnish with chopped fresh parsley and basil.
- Serve with warm, crusty bread!
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