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Traditional Seafood Cioppino Stew

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1 bunch fresh parsley chopped
2 onions chopped
1 cup of water
2 cloves garlic, minced
2 cans stewed tomatoes
2 bay leaves
1 tablespoon dried basil
1 ½ cups white wine
¾ cup butter
½ teaspoon dried thyme
½ teaspoon dried oregano
18 mussels
18 littleneck clams
1 lb lump crabmeat
1 ½ lbs sea scallops
2 pints of TJ’s Fish or Shrimp Stock
2 lbs white fish, cubed
1 ½ lbs shrimp, peeled & deveined

Over medium-low heat, melt butter in large stockpot. Add onions, garlic and parsley. Cook slowly, stir occasionally until onions are soft. Chunk tomatoes and add. Mix in stock, bay leaves, basil, thyme, oregano, water and wine. Cover and simmer 30 min. Remove bay leaves. Stir in seafood and bring to a boil. Lower heat, cover and simmer 5–7 min until shells open. Serve with TJ’s Baguette. Serves 6–8.

TJ’s Tip: In any seafood stew, if you like your fish to keep its cubes, go with Halibut or Sea Bass. If you want it to flake into the stew, go with Tilapia or Snapper.