Cioppino – Classic Italian Seafood Stew



Cioppino – Classic Italian Seafood Stew

  • Author: Roni Proter
  • Prep Time: 15 minutes
  • Cook Time: 1:30
  • Total Time: 2 hours
  • Yield: 4 1x


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


  1. Wash and clean the clams and mussels and peel and devein the shrimp
  2. Place the shellfish in a colander and place in the refrigerator
  3. 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
  4. Add the sprig of thyme, star anise and bay leaf
  5. 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
  6. Reduce heat to low, add the clams and mussels, cover and cook for five minutes
  7. Meanwhile, cut the baguette in half-inch thick slices, sprinkle with Parmesan and bake unto cheese is browned, 2-3 minutes
  8. 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
  9. Turn off the heat, ladle into bowls and garnish with fresh chopped parsley, squeeze of lemon juice and slice of baguette toast

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