Cioppino stew
3
Points®
Total Time
1 hr 14 min
Prep
20 min
Cook
54 min
Serves
6
Difficulty
Easy
Cioppino is the West Coast’s answer to Provence’s bouillabaisse. Created by San Francisco’s Italian immigrant population, this delectable seafood stew is made with a base of fresh fish, shellfish, tomatoes, onions, and garlic—just as bouillabaisse is. To make this ahead, cook the recipe through step 2, let it cool to room temperature and store in the refrigerator overnight or freeze it for up to one month. When ready to use, heat the broth to a simmer, then proceed from step 3. Pair this hearty stew with a mixed greens salad and warm, crusty bread to sop up the flavorful broth.
Ingredients
Olive oil
1 Tbsp
Onion
1 large, chopped
Garlic
2 clove(s), minced
Red pepper flakes
¼ tsp
Bell pepper
2 item(s), medium, assorted-colors, seeded and chopped
Tomato paste
2 Tbsp
White wine
1 cup(s)
Uncooked red potato
1¼ small, quatered
Canned diced tomatoes
14½ oz, Italian seasoned
Clam juice
8 fl oz
Water
½ cup(s)
Uncooked clams with shell
1⅛ pound(s), without shell, littleneck, about 18, scrubbed
Uncooked Pacific cod
¾ pound(s), fillet, cut into 2-inch pieces
Uncooked shrimp
¾ pound(s), large, peeled and deveined
Uncooked scallops
¾ pound(s), sea variety
Fresh basil
¼ cup(s), fresh, chopped