[SO WHICH PART IS YOUR FAVORITE PART OF THE CIOPPINO? THE CRAB. AND EVERYTHING ELSE IS TEMPTATION-- NOT JUST BECAUSE THE FOOD'S OFF THE HOOK, BUT BECAUSE IT'S THE WAY THEY REMEMBER IT.]
I made a large pot of Cioppino last night for some family that were visiting. I bought a bag of mussels, a pound and a half of Cod loin and a pound of sea scallops. To say it was a big hit is spot on. The six of us tried to eat ALL of it. We made a point to eat all the seafood as I am not a fan of leftover seafood. What to do with the flavorful broth and sausage is still a little mystery for me…
Italian Cioppino
Cod, shrimp, scallops, clams, and mussels are all packed into this Italian-style seafood stew's tomato-based broth. 3 cloves garlic minced, 1/2 teaspoon dried thyme, 2 cans chicken broth, 1.25 pounds cod fillets cut into chunks, 10 mussels cleaned and debearded, 2 cans diced tomatoes, 1/2 cup water, 1 pound large shrimp peeled and deveined, 1/2 teaspoon dried oregano, 1 pound bay scallops, 1/4 teaspoon red pepper flakes, 3 tablespoons unsalted butter, 2 bay leaves, 1 tablespoon dried basil, 1 cup chopped onion, 3/4 cup white wine, 10 small clams in shell scrubbed
Cioppino Recipe
This cioppino is a classic seafood stew with fish, shrimp, scallops, clams, mussels, and crab in a warm broth seasoned with basil, thyme, and oregano.
Seafood - Italian Cioppino
This Italian-style seafood stew is packed with cod, shrimp, scallops, clams, and mussels in a herb-seasoned tomato-based broth.