Cioppino (Seafood Stew Recipe)

4.80 from 5 votes

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 314kcal

Author Heather Dessinger, FDN-P

1½ pounds white fish fillets, cut into bite-size chunks (I usually use sole, but cod and haddock will work too)
2 pounds large shrimp, peeled and deveined (You can leave the tails on to make the meal fancier or take them off. I take them off.)
15-20 small clams (scrubbed)
18-24 mussels (debearded and soaked in fresh water for 20 minutes)

Melt the butter in a large stockpot or enameled dutch oven. Add the olive oil, onions, parsley and garlic and sauté over medium heat for 3-4 minutes.
Using clean hands, break the tomatoes into chunks and add them to the pot, the pour in 4 cups of chicken broth and 2 cups of wine.
Add in the bay leaves, thyme, basil and oregano, then bring to a boil. Reduce heat and simmer on low for 30 minutes.
When the soup base has been simmering for half an hour, add in the clams, mussels, shrimp and fish. If the meat is not fully submerged in the liquid after you press everything down, add the additional 2 cups of chicken broth. If still not fully covered, add water until all the meat is under the liquid. Return liquid to a boil and then reduce to back to low/medium heat.
Simmer for 5-7 minutes, or until the clams and mussels have opened and the shrimp/fish is cooked. Discard any clams/mussels that don’t open.
Add 1 teaspoon of salt, then taste and add more if needed. I usually add around 2 teaspoons when I start with unsalted broth. If you desire a really rich texture you can also add a little additional butter at this point.
Ladle into bowls, garnish with parsley if desired, then serve.

Calculations include sole, littlneck clams, and unsalted broth.