No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cioppino

When you're in the mood for a warm seafood dish, try serving this cioppino stew from Martha Stewart Living.

  • yield: Serves 6 to 8

Ingredients

  • 1/2 cup olive oil
  • 1 large onion (2 1/2 cups), coarsely chopped
  • 1 medium bulb fennel, trimmed and thinly sliced lengthwise
  • 4 cloves garlic, minced (2 1/2 tablespoons)
  • 2 1/2 teaspoons fresh thyme
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 dried bay leaf
  • Pinch of saffron
  • 1 (28-ounce) can whole tomatoes with juice, crushed
  • 1 1/4 cups dry white wine
  • 1 cup bottled clam juice
  • 1 pound cockles or manila clams, scrubbed well
  • 1 pound mussels, scrubbed well and debearded
  • 1 pound skinless firm white fish fillets, such as halibut, cut into 1 1/2-inch pieces
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1/2 cup loosely packed flat-leaf parsley leaves
  • 3 (2-inch) pieces orange zest
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons capers, rinsed
  • Grilled Sourdough Bread, for serving

Directions

  1. Step 1

    Heat 1/4 cup olive oil in a large stockpot over medium heat. Add onion, fennel, and garlic. Cook until the onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red pepper, bay leaf, and saffron.

  2. Step 2

    Add tomatoes and their liquid, wine, clam juice, and 1 1/4 cups water, and bring to a simmer.

  3. Step 3

    Add clams and mussels, and cover, simmering until shells open, 5 to 6 minutes. Season fish and shrimp with salt and pepper, and add to the pot. Cover, and simmer until the fish is opaque and the shrimp turn pink and begin to curl, 2 to 3 minutes.

  4. Step 4

    In a small food processor, combine parsley, orange zest, orange juice, capers, and remaining 1/4 cup olive oil; process until smooth.

  5. Step 5

    Remove pot from heat. Taste and adjust for seasoning. Serve with a dollop of the parsley mixture and the grilled bread.

Source
The Martha Stewart Show, February Winter 2009

Reviews (3)

  • 21 Feb, 2011

    This was a crowd pleaser... delicious and simple to make.

  • 27 Mar, 2010

    A great and easy recipe. I used vermouth with this recity and it was fantastic!

  • 19 Jul, 2009

    Really great recipe. Easy to cook and very flavorful. We used scallops and cod and it was delicious and filling. A bit of a kick to the flavor, so we think we'll reduce the amount of red-pepper flakes.