Cioppino Recipe
This easy Cioppino Recipe is a 30-minute Italian-American fisherman’s stew loaded with clams, shrimp, scallops and crab in a mildly spicy tomato-wine broth.
Servings: 6 servings
Cost: $30
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 vidalia onion diced
- 2 garlic cloves minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 3 tablespoons tomato paste
- 1 1/4 cup dry white wine
- 1 28- ounce can crushed tomatoes
- 4 cups fish stock or you can use chicken stock in a pinch
- 3 tablespoons fresh chopped tarragon
- 12 littleneck clams
- 1 lb medium uncooked shrimp peeled and deveined
- 1/2 lb large sea scallops
- 1/2 pound jumbo lump crabmeat
- 1/4 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- kosher salt and fresh ground pepper to taste
Instructions
- In a large pot, heat the olive oil over medium high heat.
- Add the onion and Cook until softened. Stir in the garlic. Cook for 1 minute. Add the red pepper flakes, oregano and tomato paste. Cook the mixture until the tomato paste turns a deep red color.
- Stir in the wine and deglaze the pan scraping up any brown bits on the bottom of the pan with a wooden spoon. Continue cooking until the wine is reduced by half.
- Add the tomatoes and fish stock. Bring the mixture to a boil and stir in the tarragon.
- Add the clams to the broth, cover and cook until the shells open. Discard any clams that remain closed. Stir in the shrimp and scallops and continue cooking just until they are opaque and cooked through. Add the crab and cook until warmed through.
- Top with the parsley and basil. Serve immediately with warm crusty bread.
Video
Notes
- The cioppino base can be made in advance and stored in an airtight container in the refrigerator for up to 4 days. Reheat the broth before adding the seafood.
- Freeze the cioppino base without the seafood for up to 3 months. Thaw overnight in the refrigerator, reheat, then add the seafood and finish the recipe.
- For the best texture, add the seafood in stages and avoid overcooking. Clams go in first, followed by shrimp and scallops. Crab is already cooked and only needs to be warmed through.
- Discard any clams that remain closed after cooking.
Nutrition
Serving: 1g | Calories: 287kcal | Carbohydrates: 22g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 1673mg | Potassium: 1117mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1308IU | Vitamin C: 29mg | Calcium: 233mg | Iron: 5mg