Cioppino (Seafood Stew)

For the Base:

• 1/4 cup herb compound butter (or olive oil)

• 1 large shallot, finely chopped

• 4 cloves garlic, minced

• 1/4 cup green pepper, finely chopped

• 2 cups dry white wine

• 4 cups cherry tomatoes, halved

• 1 cup tomato puree

• 3 cups fish stock or clam juice

• 1 bay leaf

• 1 teaspoon dried thyme

• 1/2 teaspoon crushed red pepper flakes (optional)

• Salt and black pepper, to taste

For the Seafood:

• 1 pound mussels, scrubbed and debearded

• 1 pound cod fish, cut into bite-sized pieces

• 1/2 pound squid, cleaned and cut into rings

• 1 pound shrimp, peeled and deveined

For Garnish:

• Fresh parsley, chopped

• Grilled bread or crusty baguette slices

Instructions

1. Heat the herb compound butter or olive oil in a large Dutch oven or heavy pot over medium heat.

2. Add the shallots, garlic, and green pepper. Sauté until softened and fragrant, about 3–5 minutes.

3. Pour in the white wine, scraping the bottom of the pot to deglaze.

4. Add the cherry tomatoes, tomato puree, fish stock (or clam juice), bay leaf, thyme, and crushed red pepper flakes (if using). Stir to combine.

5. Bring the mixture to a simmer, reduce heat to low, and let cook for 15–20 minutes to allow the flavors to meld.

6. Increase the heat to medium and add the mussels, stirring gently. Cover the pot and cook for 5 minutes, or until the mussels begin to open.

7. Add the cod, squid, and shrimp. Cover and cook for an additional 5–7 minutes, or until the cod is flaky, the shrimp are pink, and the squid is tender. Discard any mussels that do not open.

8. Taste the broth and adjust seasoning with salt and pepper if needed.

9. Remove the bay leaf and stir in freshly chopped parsley.

   
   

Serve:Ladle the Cioppino into bowls and serve immediately with grilled bread or crusty baguette slices for soaking up the broth.

Cozy Tip:This hearty seafood stew is perfect for fall or winter dinners. Pair it with a glass of the same dry white wine used in the broth for a full-bodied meal experience.