Description

This Easy Cioppino recipe is a flavorful and comforting seafood stew that combines clams, mussels, cod or halibut, shrimp, and scallops in a fragrant tomato and white wine broth. Perfect for a cozy dinner, this hearty stew is rich in taste and easy to prepare in under an hour.

Ingredients

Seafood

12 little neck clams (scrubbed)
1/2 pound mussels (scrubbed and debearded)
1 pound cod or halibut filets (cut into 3/4-inch pieces)
1/2 pound medium shrimp (peeled and deveined)
8 large sea scallops

Broth and Vegetables

4 tablespoons unsalted butter
1 medium sweet onion (diced)
1 small fennel bulb (cored and diced)
2 tablespoons tomato paste
3 cloves garlic (minced)
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3/4 cup dry white wine
1 (28-ounce) can petite diced tomatoes
2 cups vegetable stock
2 cups clam juice
1 bay leaf
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons chopped fresh parsley leaves

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Instructions

Sauté aromatics: Melt butter in a large stockpot or Dutch oven over medium-high heat. Add the diced onion and fennel. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
Add seasoning and tomato paste: Stir in tomato paste, minced garlic, dried oregano, and crushed red pepper flakes. Cook until fragrant, about 1 minute, to release their flavors.
Create broth base: Pour in the dry white wine, diced tomatoes (with their juice), vegetable stock, clam juice, and add the bay leaf. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 15 minutes to blend the flavors. Season with kosher salt and freshly ground black pepper to taste.
Cook clams and mussels: Stir in the clams and mussels. Reduce the heat to low and cover with a tight-fitting lid. Cook until the clams and mussels begin to open, about 3 to 4 minutes.
Add remaining seafood: Stir in the cod or halibut, shrimp, and scallops. Continue to simmer gently until all the seafood is cooked through and the clams and mussels have fully opened, about 3 to 4 more minutes. Discard any unopened clams to avoid bitterness or contamination.
Finish and garnish: Remove from heat, stir in the chopped fresh parsley, and adjust seasoning with additional salt and pepper if needed.
Serve immediately: Ladle the cioppino into bowls and serve hot with crusty bread or your preferred side.

Notes

Be sure to scrub and debeard the mussels and clams thoroughly to remove any sand or grit.
Discard any shellfish that do not open during cooking to ensure food safety.
Adjust the amount of crushed red pepper flakes according to your preferred level of spiciness.
This stew pairs wonderfully with crusty bread or garlic bread for soaking up the flavorful broth.
For a non-alcoholic version, substitute white wine with additional vegetable stock or grape juice with a splash of vinegar.