Best Cioppino Style Seafood Stew Recipes

CIOPPINO - SAN FRANCISCO STYLE SEAFOOD STEW

Steps:

• 1. Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. 2. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. 3. Add wine and boil until reduced by about half, 5 to 6 minutes. 4. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper. 5. While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, 5 to 10 minutes, 6. Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. 7. Discard bay leaf, and gently stir in parsley and basil. 8. Serve cioppino immediately in large soup bowls. The stew - without seafood - can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.

CIOPPINO STYLE SEAFOOD STEW

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to the pan; sauté for 2 minutes.
• Add mussels, clam juice, parsley, and diced tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 7 minutes.
• Add the scallops and the prawns and simmer for another 3 minutes or until scallops and prawns are cooked and the mussels are opened. Discard any unopened shells.