Recipes Ingredients Seafood Recipes Shrimp Recipes Hearty Cioppino Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 3, 2021 Print Rate It Share Share Tweet Pin Email This is a refined version of cioppino, the classic seafood stew. Serve as a first course, giving each person a variety of seafood. Ingredients ¼ 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 ½ teaspoon crushed red-pepper flakes 2 cups dry white wine 2 cups fish stock ½ 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 Directions 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.) 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. Rate it Print