Cioppino Seafood Stew
Italian Recipe

Classic Italian seafood stew is perfect festive fare for a holiday or family gathering. Just remember that eating cioppino is a messy, hands-on business—so save your fancy linens for another dish. Leftovers are spectacular with pasta the next day.


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1 recipe cioppino tomato sauce 
2 pounds filleted fish, cut into 3×2-inch pieces*
2 cooked crabs, cracked into pieces
2 pounds shrimp in their shells, veins removed
2 pounds mussels**
2 pounds clams
2 pounds scallops***
  *Good choices are fresh sea bass, red snapper and halibut.
**Fresh, live mussels are best, but frozen work well.
***Use frozen if fresh are not available.
  1. Place 1 cup of the cioppino sauce in a spacious skillet and bring to a boil.
  2. Add the chunks of filleted fish and adjust the heat as needed to achieve a lively simmer. Cook until the fish is firm—approximately 20 minutes. Remove from the skillet and set aside.Note: Large, fleshy pieces of fish are cooked separately from the sharp- shelled crabs, mussels and clams to protect the more delicate fish from getting shredded in the pot.
  3. Pour the remaining sauce into a large pot and bring it to a boil.
  4. Add the crabs, shrimp, mussels, clams and scallops and adjust the heat as needed to achieve a lively simmer. Cook for 25–30 minutes, until the seafood releases its juice and absorbs some of the sauce.
  5. Give the cioppino a good stir and transfer it into a serving bowl.
  6. Place the cooked fish pieces on top and serve.
Preparation Time: 
Approximately 45–60 minutes with pre-made cioppino
tomato sauce.