Make This Delicious Cioppino Stew For Tonight’s Dinner!

This Cioppino stew is the ultimate crowd-pleaser and can make anyone who turns up their nose at seafood and instant convert! Check out the recipe and make it for dinner tonight!

We love seafood, and now that the weather is getting chilly, making seafood stew is a great idea. Serve this tasty stew with crusty bread to warm yourself up this fall! In this recipe, crabs, clams, white fish, and shrimp infused with herbs were used, blending the flavors that will have your guests wanting more than one bowl!

Make This Delicious Cioppino Stew For Tonight's Dinner! crab fish white sea shells shrimp spices herbs easy1

Cioppino Stew
Seafood stew you can make on weeknights if you want a quick and healthy dinner!
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  1. 1/4 cup extra-virgin olive oil
  2. 1 large onion, chopped
  3. 4 garlic cloves, minced
  4. 2 1/2 tsp fresh thyme
  5. 2 tsp dried oregano
  6. 1/2 tsp crushed red-pepper flakes
  7. 1 dried bay leaf
  8. 1 can whole peeled tomatoes with juice, crushed
  9. 1 1/4 cups dry white wine
  10. 1 1/4 cups water
  11. 1 cup bottled clam juice
  12. 2 pounds shell-on king crab legs, cut into 2-inch pieces
  13. 24 littleneck clams, scrubbed well
  14. 1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
  15. salt and freshly ground pepper
  16. 1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
  17. 1/2 cup coarsely chopped fresh parsley
  1. Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent. Add in thyme, oregano, red-pepper flakes, and bay leaf.
  2. Add tomatoes and their juice, white wine, water, and clam juice. Bring to a simmer.
  3. Add crab and clams. Simmer covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
  4. Remove pot from heat and stir in parsley. Season with salt and pepper.
Better HouseKeeper
 Photos: Taste Food Blog, This Mama Cooks. Recipe: Martha Stewart.

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