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An overhead photo of a copper pot containing cioppino seafood stew, you can see mussels, prawns clams, in a tomato broth, garnished with fresh Italian parsley. The pot sits on a cream coloured napkin. A chunk of crusty bread sits beside the pot. The scene is on a wooden table.
Print Recipe

Cioppino

This uniquely west coast seafood stew, made with an assortment of in-season fish and shellfish, makes an easy, impressive dinner party star.
Prep Time5 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: Cioppino, Clams, Mussels, Prawns, Seafood, Shellfish, stew
Servings: 4 people

Equipment

  • 1 Large stock pot with lid

Ingredients

  • 3 tbsp olive oil extra virgin
  • 2 shallots finely diced
  • 4 cloves garlic finely minced
  • 1 large can diced tomatoes
  • 4 tbsp tomato paste (about 1/2 small can)
  • 1/2 tbsp dried chili flakes
  • 1 cup dry white wine
  • 1 cup fish stock
  • 1 dozen mussels scrubbed, beards removed
  • 1 dozen small clams scrubbed
  • 1 dozen prawns shelled & deveined, leave on tails
  • 2 tbsp italian parsley chopped

Instructions

  • Heat olive oil over medium heat in a large stock pot that has a well-fitting lid. Sauté shallots and garlic until soft and fragrant. Add in diced tomatoes, tomato paste, and chili flakes. Stir and cook for about a minute. Add wine and stock. Simmer on low heat, covered for about 30 minutes.
  • Turn the heat to medium-high, and add mussels and clams, and put the lid back on the pot. As soon as the shells have opened, add prawns and cook until pink, about a minute or two. Discard any shells that haven’t opened. Sprinkle with fresh, chopped Italian parsley.
  • Serve with a rustic sourdough bread for dipping. Enjoy!

Notes

Did you make Cioppino? Post a photo on Instagram, tag me @dinneratlulus  and @1fish2fishmkt and please use the hashtags #dinneratlulus and #dinnertonight