Cioppino is a flavorful Italian-American seafood stew, brimming with prawns, scallops, mussels, and clams in a rich tomato-wine broth. Perfect with crusty bread for dipping, it’s a hearty, aromatic dish that brings the taste of the coast to the table.

Serves four.

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon crushed red pepper flakes
  • 3 anchovy filets
  • 6 garlic cloves
  • 3 celery stalks
  • 1 onion
  • 1 cup chardonnay wine
  • 16 oz clam juice
  • 1 can (28 ounces) crushed tomatoes
  • 4 sprigs fresh thyme
  • 1/3 cup Italian parsley, chopped
  • 10-12 U-10 head-on prawns
  • 10 large sea scallops
  • About 15 mussels, cleaned
  • About 15 little neck clams, cleaned

Preparation

  • Heat olive oil in a large pot, then add crushed red pepper, anchovies and garlic. Slowly heat up to infuse the olive oil.
  • Once anchovies have melted into the oil, add chopped celery and onion and cook until they soften.
  • Then add in the wine, clam stock, crushed tomatoes and fresh thyme. Bring to a boil and then reduce the heat and let it simmer for 8-10 minutes.
  • Add the shrimp, scallops, clams, and mussels. Cover pot with lid to finish cooking, usually about 10 minutes, or until clams/mussel shells open.
  • Discard clams/mussels that didn’t open.
  • Garnish with chopped parsley and serve alongside hot, crusty bread for dipping.