How to Make Cioppino | Allrecipes.com

Chop 2 onions.

Chop 1 bunch of fresh parsley.

Mince 2 cloves of garlic.

Wash 1.5 lbs of peeled and deveined large shrimp in a colander and drain well.

Rinse and drain 1.2 lbs of bay scallops, peeling off and discarding the small muscle attached to the side.

Scrub 18 small clams.

Scrub 18 mussels and remove the beards if any.

Cut 1.5 lbs of cod fillets into bite-sized chunks and set aside all seafood.

In a large stock pot over medium-low heat, melt 3/4 cup of butter.

Add the chopped onions, minced garlic, and chopped parsley to the pot.

Cook the vegetables slowly, stirring occasionally, until the onions are soft.

Stir in 2 (14.5 oz) cans of stewed tomatoes, breaking them up into chunks with the edge of a spoon.

Add 2 (14.5 oz) cans of chicken broth, 2 bay leaves, 1 tbsp dried basil, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1 cup water, and 1.5 cups white wine to the pot and mix thoroughly.

Cover the pot and simmer for 30 minutes.

Add the clams to the pot and cook for about 5 minutes or until they open.

Add the mussels and cook for about 5 minutes or until they open.

Add the remaining seafood: shrimp, bay scallops, and 1.5 cups of fresh crab meat, placing the crab meat and cod on top to avoid breaking apart.

Cover the pot and bring to a low boil.

Once boiling, reduce the heat and simmer until the seafood is cooked through, about 5 minutes.

Ladle the cioppino into bowls and serve with warm crusty bread.

Equipment Needed

Spice Level: