Seafood Cioppino Stew

Total Time:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 celery rib, chopped
  • 4 garlic cloves, thinly sliced
  • 4 cups canned chopped tomatoes, undrained
  • 1/2 cup roasted red peppers, diced
  • 1 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1/3 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 2 cups beef stock
  • 1 cup bottled clam juice
  • 1/2 pound sea scallops
  • 1 pound firm white fish, cut into 1-inch pieces (suggested: cod, halibut, striped bass, red snapper)
  • 1 pound medium shrimp, peeled and deveined
  • 24 small clams in the shell, scrubbed
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup fresh parsley leaves
  • Crusty bread, for serving
Directions
  • In a Dutch oven, heat oil over medium heat. Add onion, celery and garlic. Cook about 15 minutes or until vegetables are soft and beginning to brown.

  • Add the undrained tomatoes, roasted peppers, thyme, oregano and red pepper flakes. Season, to taste, with salt and pepper. Pour in wine and beef stock. Stir and bring to a simmer. Cook partially covered for 45 minutes, stirring occasionally. Add the clam juice and continue cooking uncovered for 5 minutes.

  • Stir in scallops, fish pieces and cook for 5 minutes. Add shrimp and clams. Cook for 5 more minutes. Stir in lemon juice. Ladle into bowls and sprinkle with parsley and serve with crusty bread.


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    Seafood Stew

    Recipe courtesy of Ina Garten