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This homemade coastal Italian seafood medley features various shellfish swimming in a flavorful garlic-infused tomato and wine broth. Made in less than an hour, it's fancy yet surprisingly straightforward to make at home.
Key Components:
- Assorted seafood (mussels, clams, shrimp, scallops, cod)
- Dry white wine: Builds flavor
- Fresh fennel: Authentic taste
- San Marzano tomatoes: Rich and sweet
- Fresh herbs and garlic
- Fish stock: Forms tasty foundation
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Step-by-Step Process:
- Create the Foundation
- Cook aromatics till tender
- Toss in garlic and fennel
- Pour wine to loosen bits
- Mix in tomatoes with stock
- Let bubble for 30 minutes
- Handle the Seafood
- Scrub mussels and clams well
- Look for cracked shells
- Completely dry your scallops
- Cut fish in similar-sized chunks
- Add Seafood Properly
- Start with mussels and clams
- Let shells pop open
- Drop in white fish pieces
- Last, add scallops and shrimp
- Just cook until done
- Last Touches
- Add salt and pepper to taste
- Sprinkle fresh parsley on top
- Bring crusty bread alongside
- Set out bowls for shells
Keeping Leftovers:
- Take seafood out of shells
- Keep broth in a separate container
- Eat within 2 days
- Don't put in freezer
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Pro Suggestions:
- Pick wine you'd enjoy drinking
- Inspect seafood thoroughly before cooking
- Be careful not to cook seafood too long
- Eat right away after cooking
Getting cioppino just right means timing when you add each seafood type so nothing gets tough or rubbery.
Recipe FAQs
- → What type of fish works here?
- Stick with firm ones like halibut or cod. They hold up well.
- → Can I use less fresh seafood?
- Not a good idea. Make it with seafood that's super fresh for the best result.
- → Is this a make-ahead meal?
- It’s best right when made. If needed, reheat slowly to keep seafood tender.
- → What pairs well with this?
- Grab some crusty bread—it’s perfect for soaking up the sauce. Also works with pasta.
- → Can leftovers be frozen?
- Wouldn’t advise it. Reheating seafood after freezing messes with the texture.
Seafood Tomato Stew
A flavorful mix of seafood cooked in a tomato and wine broth. Shrimp, fish, and shellfish make it extra hearty.
Ingredients
→ Base
→ Sauce
→ Seafood
→ Seasonings
Steps
In butter, soften the fennel and onion till lightly tender, roughly 8 minutes.
Mix in garlic, tomato paste, oregano, chili flakes, wine, tomatoes, stocks, and bay leaf.
Let the mixture cook with the lid on for 15 minutes to bring everything together.
Place clams and mussels into the pot, cooking them 3-4 minutes until they start to open.
Add scallops, shrimp, and fish. Cook for another 3-4 minutes, just till done. Stir in parsley at the end.
Notes
- Shellfish that stay closed should be tossed out.
- Eat immediately while it's still warm.
Required Equipment
- Stockpot or large Dutch oven
- Lid that fits snugly
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Includes dairy
- Shellfish is present