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Cioppino

Cioppino seafood stew is a traditional fresh seafood dish that features buttery, tangy tomato flavors, clams and mussels with a kiss of garlic and fresh herbs. Served with a loaf of fresh, crusty Italian bread for sopping up each tasty drop.

Tomato based stew with clams, mussels and shrimp.

  • Prep Time

    10min

  • Cook Time

    50min

  • Total Time

    60min

  • Servings

    6

  • Recipe Category Soup

  • Recipe Cuisine Italian

  • Recipe Level Simple

Recipe By: DeLallo

Ingredients

  • 2 tablespoons butter
  • 1/2 cup chopped leeks (1 medium-sized leek)
  • 1 tablespoon fresh chopped garlic
  • 1 ½ cups dry white wine
  • 1/2 pound cherry tomatoes, halved
  • 2 ½ tablespoons DeLallo Tomato Paste
  • 2 (28 ounce) cans DeLallo San Marzano Style Crushed Tomatoes
  • 3 cups seafood stock
  • 1 ½ pounds halibut (or cod), cut into 1 ½ – 2 inch chunks
  • 1 pound littleneck clams, scrubbed
  • 1 pound large shrimp, peeled and deveined
  • 1 pound black mussels, de-bearded and scrubbed
  • 1 tablespoon chopped flat-leaf parsley, for garnish
  • Sliced and toasted bread, for serving

Directions

  • In a large saucepan on low heat, melt butter. Add chopped leeks and sauté for 10 minutes.
  • Add garlic to the pan and sauté for another 5 minutes. Stir in white wine to deglaze. Reduce the liquid by half.
  • Add cherry tomatoes to the pan. Cook until tomatoes have softened, about 5 minutes.
  • Next, add in the crushed tomatoes along with their juices. Stir in the seafood stock to combine. Taste the cioppino broth. Add a couple of very generous pinches of salt and black pepper to taste.
  • Bring the broth to the boil. Reduce the heat and allow the tomato broth to simmer gently, uncovered, for 40 minutes.
  • After 40 minutes, remove the bay leaf. Taste the broth to see if more salt and pepper is needed. Begin adding your seafood to the pot starting with the halibut (or cod) pieces first, then the clams, the shrimp and the mussels. Using a wooden spoon, just barely push them into the broth to partly submerge them.
  • Cover and cook seafood for 10 minutes at a vigorous simmer, or until the clams and the mussels open up.
  • Before serving, check to see if any clams or mussels remained closed. If so, remove. Drizzle a generous amount of olive oil and sprinkle with parsley. Ladle soup into bowls and serve with toasted bread.

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Keywords:

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Cioppino

Cioppino seafood stew is a traditional fresh seafood dish that features buttery, tangy tomato flavors, clams and mussels with a kiss of garlic and fresh herbs. Served with a loaf of fresh, crusty Italian bread for sopping up each tasty drop.