Italian Fisherman’s Stew (Cioppino) – A Rustic Seafood Feast!

Prepare the seafood: clean monk fish, calamari, cuttlefish, clams, scallops, and shrimp.

Gather ingredients: garlic, onion, bay leaves, thyme, and white wine.

Heat oil in a pot.

Add garlic and onion to the pot and sauté until fragrant.

Pour in white wine and let it evaporate.

Add calamari and cuttlefish to the pot and sauté for about 3 minutes.

Add cherry tomatoes to the pot for color and flavor.

Add bay leaves and thyme, removing the leaves before serving.

Cook calamari and cuttlefish for a total of 7 minutes with the sauce.

Season with salt and black pepper.

Add clams to the pot and cover to help them open up.

Once clams start to open, add the remaining seafood: monk fish, scallops, and shrimp.

Cover the pot again and cook until all seafood is cooked through and clams are fully opened.

Prepare bread for serving alongside the stew.

Equipment Needed

Spice Level:

Dietary