Italian Cioppino
Description
This Italian-style seafood cioppino stew recipe is packed with cod fillets, shrimp, bay scallops, clams, and mussels in an herb and tomato-based broth.
Ingredients
•
3 tablespoons unsalted butter
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1 cup chopped onion
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3 cloves garlic, minced
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2 (14 1/2 ounce) cans chicken broth
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2 (14 1/2 ounce) cans diced tomatoes
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3/4 cup white wine
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1/2 cup water
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2 bay leaves
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1 tablespoon dried basil
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1/2 teaspoon dried thyme
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1/2 teaspoon dried oregano
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1/4 teaspoon red pepper flakes
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1 1/4 pounds cod fillets, cut into chunks
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1 pound large shrimp, peeled and deveined
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1 pound bay scallops
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10 small clams in shell, scrubbed
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10 mussels, cleaned and debearded
Directions
1
Melt butter in a large pot over medium heat. Add onion and garlic; cook, stirring occasionally with a wooden spoon, until onion is softened, 5 to 7 minutes.
2
Add chicken broth, diced tomatoes, wine, water, bay leaves, basil, thyme, oregano, and pepper flakes to the pot; cover the pot. Simmer until tomatoes are softened and broth is flavorful, about 30 minutes.
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.