Cioppino Seafood Stew


2 tablespoons Olive Oil

2 tablespoons Butter

1 Onion, diced

2 stalks Celery, sliced

1 Carrot, sliced

Sea salt

5 cloves Garlic, crushed and minced

2 cups White wine (optional, or use clam juice)

one 28 ounce can Crushed tomatoes

1 1/2cups Clam juice

1 teaspoon Old Bay seasoning

1 teaspoon Oregano

1/2 teaspoon Red pepper flakes

1 teaspoon Worcestershire sauce

1 tablespoon Anchovy paste

2 teaspoons Lemon juice

8 ounces Cod or Halibut, cut into 2" pieces

16 to 20 Shrimp, peeled and deveined

1 pound Mussels, raw, in shells

12 Clams, raw, in shells

2 tablespoons Basil, fresh, chopped for garnish

Heat a large Dutch Oven over medium-low heat.

Add butter and olive oil.

Stir in onion, celery and carrot with a pinch of salt.

Cook 5 minutes, stir in garlic and cook 1 minute.

Increase heat to high and stir in wine (or clam juice).

Bring to a simmer, 2 minutes

Add tomatoes, clam juice, old bay, oregano, red pepper flakes, anchovy paste and Worcestershire sauce.

Reduce heat to low and simmer for 20 minutes.

Increase heat to high and bring to a boil.

Add shrimp, lemon juice and cod pieces, return to simmer and cook 3 minutes.

Remove shrimp and reserve.

Add mussels and clams in shells.

Cover and simmer until mussels and clams open (about 6 minutes).

Add shrimp back to pan.

Season with salt and pepper to taste then serve hot, topped with chopped basil. Enjoy!
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