Print
Cioppino – Classic Italian Seafood Stew
- Prep Time: 15 minutes
- Cook Time: 1:30
- Total Time: 2 hours
- Yield: 4 1x
Ingredients
Units
Scale
- 1 lb Little Neck Clams
- 1/2 lb PEI Mussels
- 1 lb large shrimp (I use Gulf shrimp)
- 1/2 lb Cod filet, skin removed
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 5 sundried tomatoes, diced
- 1 large sprig fresh thyme
- 1 star anise
- 1 bay leaf
- 1 cup marinara sauce
- 1 cupBloody Mary juice (I use Zing Zing)
- 2 cups seafood stock
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp sugar
For Serving:
- 1 fresh French baguette
- Grated Parmesan
- Fresh chopped Italian parsley
- fresh lemon juice
Instructions
- Wash and clean the clams and mussels and peel and devein the shrimp
- Place the shellfish in a colander and place in the refrigerator
- In a large saute pan, add the olive oil, onion, garlic, sundried tomatoes and saute on medium low for a few minutes until the onions are translucent
- Add the sprig of thyme, star anise and bay leaf
- Add the marinara sauce, Bloody Mary Mix, seafood stock, dried oregano, basil, salt, pepper and sugar and stir to combine. Cover and simmer for 1 hour
- Reduce heat to low, add the clams and mussels, cover and cook for five minutes
- Meanwhile, cut the baguette in half-inch thick slices, sprinkle with Parmesan and bake unto cheese is browned, 2-3 minutes
- Cube the cod in one-inch pieces and add to the pot, along with the shrimp. Stir and cover with a lid and cook for 1-2 minutes or until the fish and the shrimp turn opaque
- Turn off the heat, ladle into bowls and garnish with fresh chopped parsley, squeeze of lemon juice and slice of baguette toast
