Seafood Stew
This Seafood Stew takes everything people love about classic cioppino and turns it into a simple, approachable seafood stew recipe you can make at home without fuss.
Ingredients
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 1 small onion, diced
- 1 can diced tomatoes
- 1 cup white wine
- 1 jar clam juice
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 1 pound white fish, cubed
- 1 pound bay scallops
- 1 pound large shrimp, peeled and deveined
- 2 dozen little neck clams
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds, just until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes, allowing the wine to reduce slightly.
- Stir in the diced tomatoes, clam juice, dried thyme, paprika, and red pepper flakes. Bring the mixture to a gentle simmer and cook uncovered for 10–15 minutes to allow the flavors to meld and the broth to deepen.
- Add the littleneck clams to the pot, cover, and cook for 5–7 minutes, or until the clams begin to open. Discard any clams that remain closed.
- Gently nestle the white fish into the simmering broth. Cover and cook for 3–4 minutes, until the fish is just beginning to turn opaque.
- Add the shrimp and bay scallops to the pot. Cook uncovered for 2–3 minutes, gently stirring once or twice, until the shrimp are pink and opaque and the scallops are tender.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot, spooning plenty of broth over the seafood. This cioppino-style seafood stew is best enjoyed right away.
Nutrition
Notes
- Cook seafood in stages: Adding clams first, followed by fish, then shrimp and scallops ensures everything cooks evenly without becoming tough or rubbery.
- Do not boil: Keep the stew at a gentle simmer. Boiling can cause the seafood to overcook and become chewy.
- Scrub clams well: Rinse and scrub clams thoroughly before cooking, and discard any that are cracked or remain closed after cooking.
- Taste at the end: Clam juice can be salty, so wait until the stew is finished before adjusting the seasoning.
- Serving suggestions: Serve with Gluten-Free Focaccia or pair with Arugula Fig Salad for a balanced, weeknight-friendly meal.
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