Description
Easy Cioppino is a flavorful Italian-American seafood stew made with a medley of fresh shellfish and fish simmered in a rich tomato and white wine broth. This comforting and aromatic dish features mussels, clams, shrimp, scallops, and firm white fish, seasoned with garlic, oregano, and a hint of red pepper flakes. It’s perfect for a hearty family meal, served with crusty bread to soak up the delicious broth.
Ingredients
Scale
Seafood
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound firm white fish (such as cod or halibut), cut into chunks
- 1/2 pound scallops
Broth and Seasonings
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup dry white wine
- 2 cups seafood or chicken broth
- 1 bay leaf
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Garnish and Serving
- Fresh parsley, chopped
- Crusty bread, for serving
Instructions
- Prepare the base: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This forms the flavor base for the stew.
- Add aromatics: Stir in minced garlic and optional red pepper flakes, cooking for an additional minute until fragrant, enhancing the depth of flavor.
- Create the stew broth: Add crushed tomatoes, dry white wine, seafood or chicken broth, bay leaf, dried oregano, salt, and pepper to the pot. Bring the mixture to a simmer and cook for 15 minutes to meld and develop flavors.
- Cook shellfish: Add the cleaned clams and mussels to the simmering broth. Cover the pot and cook for 5 minutes, or until the shells begin to open, indicating doneness.
- Add remaining seafood: Stir in shrimp, chunks of firm white fish, and scallops. Continue to simmer uncovered for 5 to 7 minutes, until all seafood is cooked through and shellfish have fully opened. Discard any shellfish that do not open.
- Finish and serve: Remove the bay leaf. Ladle the cioppino into bowls, garnish with freshly chopped parsley, and serve immediately with warm crusty bread for dipping into the flavorful broth.
Notes
- Use whatever seafood is freshest and available to you for the best flavor and texture.
- For a richer and more developed flavor, simmer the broth longer before adding the seafood.
- This dish is best served immediately to enjoy the seafood at its freshest and the broth at its most flavorful.
