New This Month

Hearty Cioppino

This is a refined version of the classic seafood stew. Serve as a first course, giving each person a variety of seafood.

Source: Martha Stewart Living, December 2001


  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 dried bay leaf
  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon crushed red-pepper flakes
  • 2 cups dry white wine
  • 2 cups fish stock
  • 1/2 cup clam juice
  • 28 ounces crushed tomatoes, with juice
  • 15 ounces plum tomatoes, drained, chopped
  • 6 cherrystone clams, scrubbed
  • 6 mussels, scrubbed, debearded
  • 6 sea scallops, muscles removed
  • 8 ounces cod or other white fish, cut into 1-inch pieces
  • 8 ounces cleaned squid, bodies cut into rings
  • 6 large shrimp, peeled, tails intact, deveined


  1. Heat oil in a large pot over medium-high heat. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 5 minutes. Add oregano, parsley, and red-pepper flakes. Cook 1 minute. Add wine, stock, clam juice, and tomatoes. Reduce heat; simmer gently 30 minutes. (You can make soup to this point up to 2 days ahead, and chill. Reheat; add seafood.)

  2. Add clams; cook, covered, for 10 minutes. Add mussels; cook, covered, checking often and using tongs to transfer open clams and mussels to a bowl. Discard any that do not open. Add scallops, cod, squid, and shrimp to pan; simmer gently until seafood is cooked through, about 5 minutes. Gently stir in cooked clams and mussels; ladle into bowls, and serve.

Cook's Notes

You can make soup up to Step 1 up to 2 days ahead, and chill.


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