Cioppino Seafood Stew

I love it when my husband picks out recipes and goes grocery shopping with me. It encourages me to try new dishes and ingredients. This is a wonderful seafood stew that we made- the broth is so amazing! Serve it with gremolata toasts or with slices of warm, crusty bread. You will want to dunk your bread into this broth!

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Cioppino Seafood Stew

A wonderful seafood stew – this broth is so well seasoned!

Prep Time30 minutes mins

Cook Time1 hour hr

Course: Soup

Cuisine: American

Keyword: Cioppino, Seafood, Stew

Servings: 6 Servings

Author: Mary Beth Carr

Ingredients

Cioppino

• 2 garlic cloves
• 2 tablespoons extra-virgin olive oil
• 3/4 cup finely chopped onion
• 1/2 cup packed sliced fennel
• 1/4 cup finely chopped celery
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red-pepper flakes
• 1/2 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 cup dry white wine
• 1 15-ounce can crushed tomatoes
• 2 bay leaves
• 1 8-ounce bottle clam juice
• 1 1/2 cups vegetable broth
• 3 pounds seafood We used 1 pound mussels, 1 pound of shrimp, 1/2 pound scallops and 1/2 pound cod
• 2 tablespooons chopped flat-leaf parsley

Gremolata Toasts

• 4 tablespoons unsalted butter, room temperature
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1 garlic clove
• 1 baguette, sliced and toasted, or warm, crusty bread

Instructions

Cioppino

• Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring until softened, 6-8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until the garlic is golden and fragrant, 1-2 minutes more.
• Add tomato paste, oregano and wine. On medium-high, cook until the cooking liquid is reduced by half, 5-7 minutes. Add tomatoes with their juice, bay leaves, clam juice and stock. Bring to a boil, reduce to a simmer and cook, covered, 30 minutes. Taste and adjust seasoning, adding 1/4 teaspoon of salt and pepper, if necessary. (At this point, the soup base could be refrigerated until ready to serve. Then reheat the base and add seafood.)
• When ready to serve, heat the pot to medium and add seafood. Stir in mussels, shrimp, scallops. Arrange fish on top of the stew, cover and simmer until the mussels open and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley (or sprinkle it on top). Serve immediately in large soup bowls with gremolata toasts ,or warm crusty bread.

Gremolota Toasts

• In a small bowl, mix the butter, 1 tablespoon parsley, lemon zest and 1/4 teaspoon salt together. Set aside.
• Cut garlic clove in half and rub the cut sides of the toasts. Spread with the butter mixture.

Notes

This recipe was adapted from Cioppino Seafood Stew with Gremolata Toasts by Rhonda Boone,  featured in Epicurious magazine.