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–+ servings

Simple Seafood Cioppino

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A tomato-based seafood stew with cod, shrimp, scallops, clams, white wine, clam juice, garlic, oregano, and parsley.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 1/4 cup vegetable oil
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/2 cup dry white wine
  • 1 8- ounce bottle clam juice
  • 1 1/4 cups low-sodium chicken broth
  • 6 dashes Tabasco sauce or to taste
  • 1 14- ounce can crushed tomatoes
  • 1 celery stalk chopped
  • 1 small handful baby carrots chopped
  • 1 can whole clams drained if desired
  • 1/2 pound skinless cod fillet cut into 6 pieces
  • 1/2 pound shrimp peeled and deveined
  • 1/2 pound bay scallops
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons unsalted butter
  • Extra-virgin olive oil for finishing

Instructions

  • Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until softened and lightly browned.
  • Add the garlic, bay leaf, and oregano. Cook for 1 to 2 minutes, stirring often, until fragrant.
  • Add the white wine, clam juice, chicken broth, Tabasco, crushed tomatoes, celery, carrots, and whole clams. Bring to a simmer.
  • Reduce the heat and simmer gently for about 30 minutes, until the base is savory and slightly reduced.
  • Add the cod, shrimp, and bay scallops. Simmer gently until the seafood is just cooked through, about 5 to 8 minutes, depending on the size of the pieces.
  • Remove from the heat. Stir in the parsley and butter. Finish with a small drizzle of extra-virgin olive oil and serve immediately.

Notes

  • Simmer the stew gently after adding the seafood. Boiling can make the shrimp, scallops, and cod tough.
  • Crab may be added with the seafood if desired.
  • If using canned whole clams, drain them for a cleaner broth or add some of the liquid for a stronger clam flavor.
  • Taste before adding additional salt. Clam juice, canned clams, broth, and Tabasco all contribute seasoning.