Cioppino - Seafood Stew


1 tbsp virgin lite olive oil

1/2 onion, diced

6 cloves garlic, crushed and chopped

1/2 tsp red pepper flakes

1/4 tsp dried basil

1/4 tsp dried thyme

2 bay leaves

4 tomatoes, chopped

2 cups clam juice

1/2 cup white wine

50 live clams, washed

1 lb raw shrimp

1/2 lb crab legs, cut at each joint

1 lb halibut, snapper, cut into bite-sized chunks

sea salt and pepper to taste

1/4 cup chopped parsley

In a stockpot over medium heat, warm olive oil and then add onion. Sauté until soft, stirring occasionally, 4 minutes.

Add garlic, red pepper flakes, basil, thyme, and bay leaves and sauté until garlic is aromatic, 1 minute.

Stir in tomatoes, clam juice and simmer, reducing heat to simmer uncovered for 20 minutes.

Add clams and wine. Bring to a simmer and cover, cook until clams start to open, 5 minutes.

Stir in shrimp and crab legs, and carefully add fish (don’t stir after adding fish).

Cover and cook until shrimp and fish are opaque and clams are fully open, 3-4 minutes.

Salt and pepper to taste and top with parsley to serve.
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