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Hearty Mixed Shellfish Cioppino

Close-up of a vibrant red seafood soup featuring large shrimp, mussels in shells, and clams in a rich broth, garnished with parsley.
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A rustic, flavorful Italian-American seafood stew featuring a tomato-wine broth packed with various shellfish and fish.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups fish or seafood broth
  • 1 pound firm white fish fillets (like cod or snapper), cut into 2-inch pieces
  • 1 pound mussels, cleaned and debearded
  • 1 pound clams, scrubbed
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound crab meat (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
  2. Add the garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
  4. Stir in the crushed tomatoes, tomato sauce, and seafood broth. Bring the mixture to a simmer. Season with salt and pepper.
  5. Add the firm fish pieces, mussels, and clams to the simmering broth. Cover the pot and cook for 5 to 7 minutes, until the shellfish begin to open. Discard any shellfish that do not open.
  6. Add the shrimp and crab meat (if using). Continue to simmer, uncovered, for another 3 to 5 minutes, until the shrimp are pink and cooked through.
  7. Taste the broth and adjust seasoning if needed. Ladle the cioppino into large bowls, making sure each serving gets a variety of seafood. Garnish generously with fresh parsley.

Notes

  • Serve immediately with crusty bread for dipping into the broth.
  • For a richer broth, use homemade seafood stock instead of store-bought.
  • You can substitute other firm-fleshed fish or add scallops to this recipe.

Nutrition

Find it online: https://tastytribune.com/seafood-soup-hearty-mixed-shellfish-cioppino/