186 - Cioppino (Seafood Stew)


186 - Cioppino (Seafood Stew)

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Cioppino (Seafood Stew)


1/4 cup extra-virgin olive oil

1 large onion, coarsely chopped

4 garlic cloves, minced

2 1/2 teaspoons fresh thyme

2 teaspoons dried oregano

1/2 teaspoon crushed red-pepper flakes

1 dried bay leaf

1 can (28 ounces) whole peeled tomatoes with juice, crushed

1 1/4 cups dry white wine

1 1/4 cups water

1 cup bottled clam juice

2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)

24 littleneck clams, scrubbed well

1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces

Coarse salt and freshly ground pepper

1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired

1/2 cup coarsely chopped fresh flat-leaf parsley


Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.

Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.