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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 cioppino seafood stew
Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil 1 large onion, coarsely chopped 4 garlic cloves, minced 2 1/2 teaspoons fresh thyme 2 teaspoons dried oregano 1/2 teaspoon crushed red-pepper flakes 1 dried bay leaf 1 can (28 ounces) whole peeled tomatoes with juice, crushed 1 1/4 cups dry white wine 1 1/4 cups water 1 cup bottled clam juice 2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional) 24 littleneck clams, scrubbed well 1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces Coarse salt and freshly ground pepper 1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired 1/2 cup coarsely chopped fresh flat-leaf parsley
Cook’s Notes Broth can be made through step 2 and refrigerated for up to 2 days; bring to a simmer before finishing stew.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 cioppino seafood stew
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
cioppino seafood stew
cioppino seafood stew
Ingredients
Ingredients
- 1/4 cup extra-virgin olive oil 1 large onion, coarsely chopped 4 garlic cloves, minced 2 1/2 teaspoons fresh thyme 2 teaspoons dried oregano 1/2 teaspoon crushed red-pepper flakes 1 dried bay leaf 1 can (28 ounces) whole peeled tomatoes with juice, crushed 1 1/4 cups dry white wine 1 1/4 cups water 1 cup bottled clam juice 2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional) 24 littleneck clams, scrubbed well 1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces Coarse salt and freshly ground pepper 1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired 1/2 cup coarsely chopped fresh flat-leaf parsley
Directions
Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
Remove pot from heat. Stir in parsley. Season with salt and pepper.
Cook’s Notes Broth can be made through step 2 and refrigerated for up to 2 days; bring to a simmer before finishing stew.
Cook’s Notes
Broth can be made through step 2 and refrigerated for up to 2 days; bring to a simmer before finishing stew.
Reviews (4)
Add Rating & Review 518 Ratings 5 star values: 104 4 star values: 158 3 star values: 143 2 star values: 88 1 star values: 25
Reviews (4)
Add Rating & Review 518 Ratings 5 star values: 104 4 star values: 158 3 star values: 143 2 star values: 88 1 star values: 25
Add Rating & Review
518 Ratings 5 star values: 104 4 star values: 158 3 star values: 143 2 star values: 88 1 star values: 25
518 Ratings 5 star values: 104 4 star values: 158 3 star values: 143 2 star values: 88 1 star values: 25
518 Ratings 5 star values: 104 4 star values: 158 3 star values: 143 2 star values: 88 1 star values: 25
5 star values: 104 4 star values: 158 3 star values: 143 2 star values: 88 1 star values: 25
Martha Stewart Member Rating: 5 stars 01/06/2018 I followed this recipe almost exactly (maybe a few extra crushed chilies) and it was amazing. Here in Toronto the seafood cost me close to a hundred bucks though. I would totally make this again, this fed four and everyone loved it. Served it with french bread. Martha Stewart Member Rating: 5 stars 03/26/2016 Omg! Loved it! This is great for a company dinner. I doubled the broth and made it a day ahead which enhanced the flavor. I cooked the broth about an hour the day I served it. Once all the seafood was cooked, I turned off the heat, added two tablespoons of unsalted butter, and let it sit for a few minutes. We served it in big bowls with linguine and crusty bread. Add a salad and dinner is done! We got rave reviews from the entire family and leftovers were delicious too. Martha Stewart Member Rating: 5 stars 09/03/2014 I made this cioppino recipe and even downloaded some Italian cooking music from iTunes before starting! I used clams, mussels, shrimp, a firm fish (mahi mahi) & added a small steamed lobster tail on top of each bowl! I also sizzled some crostini bread slices in olive oil and then added some grated parmesan cheese to one side.. they were sizzling crisp and I laid 2 slices next to the lobster tails on each bowl for soaking up the broth - outstanding!! Martha Stewart Member Rating: Unrated 03/10/2013 LOVE this recipe! It was easy with a sensational result. I omitted the red pepper flakes cause I don't like the heat. I live waaaaay out in Far West Texas and don't have access to fresh clams & mussels. So used the seafood & fish I had in the freezer from a recent trip to the big city: scallops, shrimp and salmon. It worked! So my interpretation is: feel free to use whatever seafood or fish you have on hand or can easily get! The broth base pulls it all together. Thanks for a great recipe!Martha Stewart Member
Rating: 5 stars 01/06/2018
I followed this recipe almost exactly (maybe a few extra crushed chilies) and it was amazing. Here in Toronto the seafood cost me close to a hundred bucks though. I would totally make this again, this fed four and everyone loved it. Served it with french bread.
Rating: 5 stars
Rating: 5 stars 03/26/2016
Omg! Loved it! This is great for a company dinner. I doubled the broth and made it a day ahead which enhanced the flavor. I cooked the broth about an hour the day I served it. Once all the seafood was cooked, I turned off the heat, added two tablespoons of unsalted butter, and let it sit for a few minutes. We served it in big bowls with linguine and crusty bread. Add a salad and dinner is done! We got rave reviews from the entire family and leftovers were delicious too.
Rating: 5 stars 09/03/2014
I made this cioppino recipe and even downloaded some Italian cooking music from iTunes before starting! I used clams, mussels, shrimp, a firm fish (mahi mahi) & added a small steamed lobster tail on top of each bowl! I also sizzled some crostini bread slices in olive oil and then added some grated parmesan cheese to one side.. they were sizzling crisp and I laid 2 slices next to the lobster tails on each bowl for soaking up the broth - outstanding!!
Rating: Unrated 03/10/2013
LOVE this recipe! It was easy with a sensational result. I omitted the red pepper flakes cause I don’t like the heat. I live waaaaay out in Far West Texas and don’t have access to fresh clams & mussels. So used the seafood & fish I had in the freezer from a recent trip to the big city: scallops, shrimp and salmon. It worked! So my interpretation is: feel free to use whatever seafood or fish you have on hand or can easily get! The broth base pulls it all together. Thanks for a great recipe!
Rating: Unrated
All Reviews for Cioppino (Seafood Stew)
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cioppino (Seafood Stew)
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
