Italian Cioppino

This Italian-style seafood cioppino stew is packed with cod fillets, shrimp, bay scallops, clams, and mussels in an herb-seasoned tomato-based broth.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 293 Calories

Ingredients

• 3 tablespoons unsalted butter
• 1 cup chopped onion
• 1 tablespoon dried basil
• 3 cloves garlic, minced
• 2 bay leaves
• 2 (14.5 ounce) cans chicken broth
• 2 (14.5 ounce) cans diced tomatoes
• 1 pound bay scallops
• 1 pound large shrimp, peeled and deveined
• 10 small clams in shell, scrubbed
• 10 mussels, cleaned and debearded
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 0.5 cup water
• 0.25 teaspoon red pepper flakes
• 0.75 cup white wine
• 1.25 pounds cod fillets, cut into chunks

Recipe Instructions

Step 1

Melt butter in a large braising pan over medium heat. Add onion and garlic; cook, stirring occasionally with a wooden spoon, until onion is softened, 5 to 7 minutes.

Step 2

Add chicken broth, diced tomatoes, wine, water, bay leaves, basil, thyme, oregano, and pepper flakes to the pan; cover the pan. Simmer until tomatoes are softened and broth flavorful, about 30 minutes.

Step 3

Fold in cod, shrimp, scallops, clams, and mussels; bring to a boil. Reduce heat to low; simmer, covered, until clams and mussels open, 5 to 7 minutes. Discard any clams or mussels that don't open.