Easy Classic Italian Cioppino
This seafood stew combines a flavorful broth with tender cod, shrimp, scallops, clams, mussels, and crabmeat for a comforting and impressive dish that’s easy to make.
Ingredients
- ¾ cup butter
- 2 onions chopped
- 1 bunch fresh parsley chopped
- 2 cloves garlic minced
- 2 cans stewed tomatoes (14.5 ounces each)
- 2 cans chicken broth (14.5 ounces each)
- 1 ½ cups white wine
- 1 cup water
- 2 bay leaves
- 1 tbsp dried basil
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 ½ pounds cod fillets cubed
- 1 ½ pounds large shrimp peeled and deveined
- 1 ½ pounds bay scallops
- 18 small clams
- 18 mussels cleaned and debearded
- 1 ½ cups crabmeat
Instructions
Start with the Base
- In a large stockpot, melt the butter over medium-low heat.Add the chopped onions, parsley, and minced garlic.Cook them, stirring occasionally, until the onions are soft and translucent, about 3-4 minutes.
Add the Liquids and Herbs
- Break the stewed tomatoes into chunks and add them to the pot.Stir in the chicken broth, white wine, and water.Toss in the bay leaves, dried basil, thyme, and oregano.Cover the pot and let it simmer gently for 30 minutes.
Add the Seafood
- Carefully stir in the cod, shrimp, scallops, clams, mussels, and crabmeat. Increase the heat to bring the pot to a boil.Once boiling, reduce the heat, cover the pot, and let it simmer until the clams and mussels have opened up, which should take about 5-7 minutes.
Serve and Enjoy
- Ladle the seafood stew into bowls and enjoy the delicious flavors of your homemade Cioppino!
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