Ingredients
- STEW BASE
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups sliced onion
- 2 tablespoons minced garlic
- Kosher salt and freshly ground pepper
- 1/4 cup tomato paste
- 1 cup dry white wine
- 2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
- 1 red bell pepper, trimmed, seeded, and diced
- 2 tablespoons minced flat-leaf parsley leaves
- 1 tablespoon minced fresh thyme leaves
- 1 bay leaf
- 3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth, homemade or low-sodium canned
- 1/4 cup julienned fresh basil leaves
- SEAFOOD
- 12 little neck clams
- 1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
- 12 mussels
- 1 pound large shrimp, butterflied in the shell, and deveined
- 1/2 pound cleaned squid, cut into rings, and tentacles halved
- 1/2 pound sea scallops, trimmed, or firm fleshed fish, like halibut, cut into 1-inch cubes
- Serving suggestion: hot crusty sourdough bread
Directions
Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
Finish the Cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By lawsonbrooke
modesto, CA
on January 14, 2011
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This recipe was so easy and so wonderful!!!!!!!!!!!!!!! I will be using this recipe for many years to come. Thank you Food Network!!
By mcc2315_12582380
Collegeville, 78
on January 22, 2010
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I made this dish for Christmas Eve Feast of the Seven Fishes. My family went absolutely crazy. Having been spoiled by the best cioppino in San Francisco - found at Scoma's - I hoped this would measure up. It not only did that - it blew everyone away! I made some minor changes - I used canned San Marzano tomatoes, as winter tomatoes would not work in my mind. Also, when the base was complete I felt it would be better if I pureed it. Other than that, I followed the recipe with outstanding results. A keeper!!!
By c.udovich_9811331
Antioch, CA
on January 16, 2010
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I made this with only a minor adjustment, using top quality canned plum style tomatoes, I will eliminate the fish sauce and use only wine and 1 can of chicken broth as the fish sauce made it too salty. The fish was crab , shrimp, clams, scallops and cod and was so rich and tasty it will be a favorite to make from now on. I used half the quantity of fish and there was plenty for 3=4 people with a salad and bread.
We are only 40 minutes from San Francisco so now we don't have to spend the money there!
Read all 19 reviews