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!

Cioppino Stew

Seafood stew you can make on weeknights if you want a quick and healthy dinner!

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 1/2 tsp fresh thyme
• 2 tsp dried oregano
• 1/2 tsp crushed red-pepper flakes
• 1 dried bay leaf
• 1 can whole peeled tomatoes with juice, crushed
• 1 1/4 cups dry white wine
• 1 1/4 cups water
• 1 cup bottled clam juice
• 2 pounds shell-on king crab legs, cut into 2-inch pieces
• 24 littleneck clams, scrubbed well
• 1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
• salt and freshly ground pepper
• 1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
• 1/2 cup coarsely chopped fresh parsley

Instructions

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.

Photos: Taste Food Blog, This Mama Cooks. Recipe: Martha Stewart.