Super fresh fish and seafood poached in a tasty tomato broth served with tons of crusty bread for dipping. This seafood soup is healthy, super easy and quick to prepare. A delish fish and seafood stew can be on your dinner table in under forty-five minutes, including prep!
- 1/2 pound peeled and deveined shrimp
- 4 large scallops (cut into three pieces), or a 1/4 pound bay scallops
- 1/2 pound mussels, cleaned
- 1 1/2 dozen littleneck clams, cleaned
- 1/2 pound flaky, white fish (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 shallot, minced
- 3 cups marinara sauce
- 1 bottle clam juice
- 1 to 1 1/2 cups white wine
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 2 bay leaves
- 5 to 6 sprigs of thyme
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- lemon wedges, for serving
- Heat the olive oil in a heavy-bottom pot.
- Add in the minced garlic and shallots. Allow them to infuse the oil for just a minute or two.
- Add the marinara, one cup of wine, clam juice, bay leaves, thyme, kosher salt, black pepper and crushed red pepper flakes to the pot.
- Bring to a heavy simmer for 15 minutes.
- If the sauce is too thick, add in the remaining and/or extra white wine. Can substitute with more clam juice.
- Add the clams. Cover and allow to steam open (this may take up to five minutes, or so).
- Remove clams and reserve in a bowl. Discard any clams that do not open.
- Do the same with the mussels (this will only take about a minute).
- Reduce the heat to medium.
- Add the fish and scallops. Cook for two minutes.
- Add the shrimp.
- Cook until the shrimp is no longer translucent (this should only take about two to three minutes).
- Remove and discard the bay leaves and thyme sprigs.
- Reduce heat.
- Pour in one tablespoon of lemon juice.
- Add back the clams and mussels. Allow to heat through for a minute, or two.
- Add the remaining lemon juice, lemon zest and fresh parsley.
- Ladle into big bowls.
- Serve with crusty bread and lemon wedges.
SEE POST FOR TIPS AND NOTES!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Serving Size: 1 serving
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