Seafood Stew

Cioppino (Seafood Stew)
Ingredients
Seafood & Fish
2 cans whole belly clams, drained
2 lbs thick cod filets, cut into large chunks
1 can refrigerated crab meat (or fresh if available)
2 qt fish stock

Vegetables & Aromatics
2 tbsp fresh garlic, minced
1 cup green bell pepper, diced
1 ½ tsp dried oregano
1 (28 oz) can San Marzano tomatoes, whole (crushed by hand)
1 medium bunch scallions, chopped
1 cup shallots, finely chopped
1 cup yellow onion, diced

Pantry
1 (6 oz) can tomato paste
2 lbs shell-on shrimp (or other shellfish like mussels if preferred)

Seasonings
½ tsp freshly ground black pepper
Kosher salt, to taste
Pinch of red pepper flakes (or more for spice)

Other
½ cup extra-virgin olive oil
1 ½ cups white grape juice (or dry white wine if preferred)
1 loaf crusty bread, for serving
Parmesan cheese, grated (optional, for garnish)


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Instructions
1. Make the base:
Heat olive oil in a large heavy pot or Dutch oven over medium heat.
Add onions, shallots, bell pepper, and scallions. Cook until softened (about 6–8 minutes).
Stir in garlic and cook for 1 minute until fragrant.


2. Build the broth:
Add tomato paste and cook for 2 minutes, stirring to caramelize slightly.
Pour in grape juice (or wine) and simmer 3–4 minutes, letting it reduce.
Add the fish stock, crushed San Marzano tomatoes (with juices), oregano, red pepper flakes, black pepper, and a generous pinch of kosher salt.
Bring to a boil, then reduce heat and let simmer uncovered for 25–30 minutes to deepen flavors.


3. Cook the seafood:
Add clams and crab meat to the simmering broth. Cook for 5 minutes.
Gently add the cod pieces and shell-on shrimp. Simmer just until the fish is opaque and shrimp are pink, about 5–7 minutes. Do not overcook.


4. Finish & serve:
Taste broth and adjust seasoning with more salt, pepper, or red pepper flakes.
Ladle cioppino into large bowls.
Serve with plenty of crusty bread for dipping, and sprinkle Parmesan cheese if desired.




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✨ Tips:
You can swap or add mussels, scallops, or lobster if you like.
For more traditional depth, use dry white wine instead of grape juice.
Always add delicate seafood last to keep it tender.



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