This Cioppino is the best ever seafood stew.  It is healthy, tasty and easy to make.

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This Cioppino is so tasty.  It is also healthy and very easy to make.  I often choose to serve it when entertaining.  I invite my guests to bring their favorite seafood to add to the pot.  Any firm fish is good, such as cod, halibut or salmon.  Scallops, shrimp, crab, mussels and clams are excellent choices for the stew.

Start with a large soup pot and heat your oil.  Next add the onions.  These should be finely chopped and cooked until they are translucent.  Add the garlic and cook it for 30 seconds.  Do not let the garlic get brown and crispy.  You just need it to release its flavors.

Add the wine and boil reducing it to about one half.  This will remove the alcohol which would not taste good. 

Drain the juices from the canned clams and pour into the soup.  Save the clams to add later.  Pour in the clam juice. 

Next add the tomato paste and chopped tomatoes.  Crushed tomatoes work well also.  Season your soup with cayenne, salt, thyme, oregano and a bay leaf.  Bring this mixture to a boil and then simmer for one hour. 

Now add the seafood.  Stir in the cod and the scallops cooking for five minutes.  Next add the clams and cook for an additional five minutes.  Now the Cioppino is ready to serve.  I like to serve this with a baguette and a glass of chardonnay.

Recipe

Cioppino – The Best Ever Seafood Stew

Servings: 4
2 tbsp. olive oil
½ cup onion, finely chopped
3 to 4 cloves of garlic, finely chopped
1 cup dry white wine
Liquid from a 10 oz. can of clams, save clams for later
One 8 oz. bottle of clam juice
3 tbsp. tomato paste
Two 14.5 oz. cans of crushed or chopped tomatoes
1 tsp. salt
¼ tsp. cayenne
1 tsp. thyme
2 tsp. oregano leaves chopped
1 bay leaf
¾ lb. cod, or any firm fish
¾ lb. scallops

Using a large soup pan heat oil and add onions. Cook onions until they are translucent and then add garlic. Cook garlic for 30 seconds. Pour in wine and cook until reduced by half removing the alcohol. Pour juices from canned clams into the pan, saving the clams for later. Add the bottle of clam juice and tomato paste. Pour in tomatoes and then add spices: salt, cayenne, thyme, oregano and bay leaf. Bring this to a boil and then simmer for 1 hour. Add cod and scallops and cook for 5 minutes. Pour in clams and cook for an additional five minutes. Ladle the soup into bowls and serve.