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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




  • 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


  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.

The Martha Stewart Show, February Winter 2009



Reviews (3)

  • ljo84 21 Feb, 2011

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

  • cheekiemae 27 Mar, 2010

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

  • roxlee 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.