Making a delicious soup is easy. Put a big ol' pot of seafood on the stove, light the burner, and follow Food Editor Rhoda Boone's simple tips.

A Sensational, Super-Tasty Seafood Stew Even the Easily Intimidated Can Cook

Making a delicious soup is easy. Put a big ol' pot of seafood on the stove, light the burner, and follow Food Editor Rhoda Boone's simple tips.

Incredibly easy to make. Tastes restaurant quality! Healthy Tuscan Seafood Stew

Tuscan Seafood Stew

This gorgeous seafood stew is packed with flavorful shrimp, clams, and fish. Simmer all of the seafood in a savory stock infused with tomato paste, garlic, and spices. Serve up a bowl of it with some toasted bread for a delicious summertime entree!

Cioppino Seafood Stew with Gremolata Toasts / Charles Masters, food styling by Sue Li

Cioppino Seafood Stew with Gremolata Toasts

Food Mood

Cioppino Seafood Stew with Gremolata Toasts

clock
1 hour
Ingredients
∙ Serves 6
Seafood
  • 1 8-ounce bottle Clam, juice
  • 1/2 lb Fish such as bass, skinless flaky white
  • 1 lb Littleneck clams
  • 1 lb Mussels
  • 1/2 lb Squid
  • 1/2 lb Tail-on shrimp, medium
Produce
  • 2 Bay leaves
  • 1/4 cup Celery
  • 1/2 cup Fennel, packed
  • 3 tbsp Flat-leaf parsley
  • 3 Garlic cloves
  • 1/2 tsp Lemon, zest
  • 3/4 cup Onion
  • 1 tsp Oregano, dried
  • 1 15-ounce can Tomatoes
Canned Goods
  • 1 1/2 cups Seafood stock or vegetable broth
  • 1/2 tbsp Tomato paste
Baking & Spices
  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt
  • 1/2 tsp Red-pepper flakes
Oils & Vinegars
  • 2 tbsp Olive oil, extra-virgin
Bread & Baked Goods
  • 1 Baguette
Dairy
  • 1/2 stick Butter, unsalted
Beer, Wine & Liquor
  • 1 cup White wine, dry
Cioppino Seafood Stew with Gremolata Toasts

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