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Cioppino (Hearty Seafood Stew)

Cioppino (Hearty Seafood Stew)

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  • Stock
  • 2 pounds fish bones and heads (see Note 1)
  • 1 crab (1-2 pounds)
  • heads from 1 pound of prawns (purchased for the stew, if available)
  • Base
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 bulb minced garlic
  • 1 tablespoon red pepper flakes
  • 2 large yellow or white onions, chopped
  • 2 bulbs fennel, thinly sliced
  • 2 cans (28 ounces each) of whole or diced tomatoes, with their liquid
  • 4 tablespoons tomato paste
  • 3 cups white wine
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 bunch of fresh Italian parsley, chopped
  • Seafood
  • 1 pound mussels
  • 1 pound littleneck clams
  • 1 pound razor clams
  • 1 pound prawns, with heads if possible (note: the heads are the one/same used in the stock, above)
  • 1 pound calamari rings
  • 2 pounds cod, monkfish, crab or lobster (note: for my cioppino, I did not buy this but rather removed the fish from the bones used in making the stock)
3/5 (13 Votes)