Cioppino, a classic seafood stew with a little bit of everything cooked in a rich wine based broth.
Cioppino was the first “fancy” dish I ever cooked for Kurt. I spend hours simmering the sauce. I wanted it to be perfect but most of all I wanted him to be impressed. He loved it. Years later I still cook this amazing stew on a regular basis except I learned how to make the sauce quicker without compromising the flavor. The beauty is that you can make it with any seafood, shellfish and fish. The choice is yours. Get what you love and whatever is on sale. Clams, mussels, lobster, crab, cod, shrimp, scallops all make an excellent choice.
I love making cioppino for a date night when it’s just for the two of us or for a small dinner party of four people. It’s the kind of dish that requires bread for mopping the sauce, a good movie on TV and a glass of wine. It’s simple yet elegant and most certainly delicious. You won’t believe how easy it is to make cioppino. This is a must for seafood lovers.
- 2 king crab legs
- ½ lb large shrimp, peeled and deveined
- 1 dozen clams, srubbed
- 14 oz crushed tomatoes
- 1 large onion, chopped finely
- 3 large garlic cloves, minced
- 1 tbsp olive oil
- 1 bay leaf
- ½ tbsp crushed red pepper
- ½ tsp oregano
- 1 tsp thyme
- 1 cup red wine
- ¾ cup white wine
- ½ cup chicken stock
- salt to taste
- In a large deep skillet heat olive oil. Add onion and sauté for 5 minutes over medium low heat. Stir in garlic, bay leaf, crushed red pepper, oregano and thyme. Allow to cook for 1-2 minutes.
- Pour in crushed tomatoes, both wines and chicken stock. Season with salt. Cover and simmer for 10 minutes, stirring occasionally.
- Arrange clams at the bottom on the skillet. Nestle king crab on top. Cover and cook until the clams are all open, approximately 6 minutes.
- Add shrimp, cover the pot again and cook until the shrimp is pink and fully cooked.
- Serve hot with a loaf of bread for mopping the sauce. Enjoy!
Have a wonderful week.
Here are other seafood dishes from Olives & Garlic