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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

Basil

¼ cup(s), fresh, chopped

Instructions

  1. Heat the oil in a large nonstick pot over medium-high heat. Add the onion, garlic, and crushed red pepper; cook, stirring frequently, until the onions are softened, 4–5 minutes. Add the bell peppers and tomato paste; cook, stirring, 1 minute. Stir in the wine; bring to a boil. Cook rapidly until the mixture is reduced by one-third, about 4 minutes.
  2. Stir in the potatoes, tomatoes, clam juice, and water; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 30 minutes.
  3. Add the clams to the pot and simmer, covered, until they open, 12–15 minutes. Discard any clams that do not open. Transfer the clams to 6 serving bowls; cover with foil to keep warm.
  4. Stir the cod, shrimp, and scallops into the pot and return to a simmer. Simmer, covered, until the fish is just opaque in the center, 7–8 minutes. Ladle the stew into the bowls over the clams, then sprinkle with the basil. Yields 2 cups per serving.

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