Approximate values estimated by AI
Spicy Cioppino-Style Fish Stew
75% authentic · Italian-American
A hearty and flavorful tomato-based seafood stew with a spicy kick, inspired by Italian-American cioppino. Features a mix of fish and shellfish in a rich, herb-infused broth.
Ingredients
- Olive oil3 tablespoons
- Onion, chopped1 medium
- Garlic cloves, minced4
- Crushed red pepper flakes1/2 teaspoon (or more, to taste)
- Canned crushed tomatoes1 (28 ounce) can
- Clam juice or fish broth3 cups
- Dry white wine1/2 cup
- Dried oregano1 teaspoon
- Dried basil1 teaspoon
- Cod or halibut fillets, cut into chunks1 lb
- Shrimp, peeled and deveined1/2 lb
- Mussels, cleaned1 lb
- Clams, scrubbed1 lb
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)1/4 cup
Steps
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- 2
Add garlic and red pepper flakes and cook until fragrant, about 1 minute.
- 3
Stir in crushed tomatoes, clam juice, white wine, oregano, and basil. Bring to a simmer.
- 4
Season the broth with salt and pepper.
- 5
Add the fish chunks, shrimp, mussels, and clams to the pot. Cover and cook until the fish is cooked through, shrimp are pink, and mussels and clams have opened, about 8-10 minutes.
- 6
Discard any unopened mussels or clams. Ladle the stew into bowls, ensuring a good mix of seafood in each serving. Garnish with fresh parsley and serve hot.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
