Cioppino (seafood stew)

Cioppino Recipe Seafood Stew

This is an easy to prepare and delicious beyond belief.You can use whatever seafood you have available to you. The recipe is not precise so feel free to change up the ingredients as you like. Most important is to select a fish that will not fall apart when cooked. Place the fish on top and let it poach in the steam. At the end, spoon the sauce over the fish and serve. 

Source: Marion Reinson


Bag of 50 Littleneck Clams
Bag of Mussels
1 pound
shrimp (Cleaned, if you like)
1 pound
Fish of choice (Cod, Halibut, whatever looks good)
1 can
Tomatoes - 28 ounces (Can be crushed, diced or whole (broken up))
8 ounces
Bottle of Clam Juice
onion, diced
4 cloves
fresh garlic, crushed or minced
2 tablespoons
2 tablespoons
olive oil (to coat bottom of pot)
1 bunch
parsley, chopped
1⁄2 teaspoon
Italian Seasoning


Start with a large solid pot or dutch oven

Add olive oil to the bottom of the pan

Saute garlic and onion until the onion is tender

Add butter, clam juice, italian seasoning, parsley (leave a bit for garnish at the end) and can of tomatoes

Simmer until bubbling

Layer seafood - clams, mussels, shrimp (any other shellfish can be used - scallops, crab, etc)

Place fish on top.

Cover and simmer on low-medium heat for 15-30 minutes depending on how quickly the clams and mussels open. 

Spoon sauce over top and let sit for 15 minutes or so.

Serve with a salad and bread (if you can tolerate gluten). 

Dietary Preferences: