Seafood Stew | Cioppino

Re-posted with permission from Charlotte Fashion Plate

Soup season is here and what better way to warm up then with a big bowl of Seafood Stew – Cioppino. I am making this recipe super easy for you to make and enjoy. Yes…you can spend hours making a broth from scratch, but honestly there are some really amazing marinara’s out there that will work perfectly with just a little doctoring. Head on over to The Carolina Meat & Fish Co. and grab some super fresh fish and seafood along with a jar or two of Cannizzaro’s Marinara sauce and let’s get cooking.

Seafood Stew – Cioppino
seafood stew


  • 1/2 peeled/deveined shrimp
  • 4 large scallops (cut into three pieces each)
  • 1/2 lb. mussels
  • 1 1/2 dozen middleneck clams
  • 1/2 lb. cod (cut into bite-sized pieces)
  • 3 cups of a good marinara sauce
  • 1 small bottle clam juice
  • 1 to 1 1/2 C white wine (I used a pinot grigio)
  • 3 cloves garlic minced
  • 1 small shallot minced
  • 2 to 3 TBLS olive oil
  • juice of one lemon
  • zest of one lemon
  • salt/pepper
  • fresh parsley
  • 2 bay leaves
  • 5 to 6 sprigs of thyme
  • few dashes of red pepper flakes (optional)

Seafood Stew - Cioppino

Seafood Stew – Cioppino


Heat 1 1/2 TBLS olive oil in a deep pan. Add the garlic and shallots to infuse in the oil…about a minute or so…Do NOT brown. Add the marinara, one cup of the white wine, clam juice, bay leaves, thyme, red pepper flakes, and salt/pepper. Bring to a heavy simmer and simmer for about 15 minutes. Add the remaining wine. If the sauce seems a little to thick, add a bit more wine or clam juice. Bring to a boil. Add the clams and cover with lid. As the clams open, remove immediately and reserve in a bowl. Add the mussels. The mussels will take under a minute to open. Again, as they open, remove and reserve in bowl with the clams. If any of the clams/mussels do not open…discard them.

Reduce the heat to medium and add the cod and scallops to the pan. Allow to cook for about a minute. Add the shrimp. Cook for another two minutes. Reduce heat, squeeze 1/2 wedge of the lemon. Add the cooked clams and mussels back into the pan and gently stir so as not to break up the fish. Allow to heat through about a minute or so. Top with remaining lemon juice, lemon zest, and fresh parsley. You can serve alone or with linguine. Be sure to bring the crusty bread for the sauce!

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