In my opinion, soup season is alive and well all year long! What better way to celebrate than with a big bowl of Seafood Stew – Cioppino. This recipe is super easy for you to make and also enjoy. Yes., you can spend hours making a broth from scratch. However, there are some really amazing marinaras out there that will work perfectly. One may just want to doctor it up a touch.
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. As an alternative, use your favorite jarred marinara. There is definitely a process to cooking the seafood and fish just perfectly. Be sure to follow my step-by-step method so as to ensure nothing gets under- or overcooked.
Additionally, be sure to check out my blog on how to properly clean clams and mussels. This is a must prior to adding them in this recipe.
Be sure to also pick up one of these enameled cast iron pots from Lodge. Not only is it amazing, but this pot is very useful in a lot of my recipes. Click here to purchase!
This recipe for Seafood Stew – Cioppino is a must for your Feast of the Seven Fishes meal! Click here for some other great options for your Christmas Eve dinner!
HOW TO MAKE THE BROTH FOR SEAFOOD STEW – CIOPPINO
Heat two tablespoons of olive oil in a deep pot. Add the garlic and shallots to infuse in the oil. About a minute, or so will do. Do NOT brown. Add the marinara, one cup of the white wine, clam juice, bay leaves, thyme, red pepper flakes, kosher salt and black pepper. Bring to a heavy simmer. Simmer for about 15 minutes. Add the remaining wine. If the sauce seems a little too thick, add a bit more wine or clam juice. Bring to a boil.
Add the clams to the pot 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 and/or mussels do not open, discard them immediately.
Reduce the heat to medium. Add the cod and scallops to the pot. Allow to cook for about two minutes. Toss in the shrimp. Cook for another two to three minutes, or until the shrimp are no longer translucent.
Remove and discard the bay leaves and thyme sprigs. Reduce heat. Squeeze in the juice of one-half of a lemon. Add the cooked clams and mussels back into the pot. Gently stir so as not to break up the fish. Allow to heat through for about a minute, or so. Top with remaining lemon juice, lemon zest, and fresh parsley. Drizzle on a touch more olive oil. You can serve alone or with linguine. Be sure to bring the crusty bread for the sauce! ENJOY!!!
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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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