Quick Cioppino

Prep Time:
10 mins
Total Time:
45 mins

A steamy bowl of fisherman's stew takes the chill off a rolling fog or a cold winter's night. A cinch to make, cioppino calls for seafood that cooks largely unattended and in a single pot.


  • 2 tablespoons extra-virgin olive oil

  • 1 medium onion, cut into ¼-inch dice

  • 4 garlic cloves, smashed and peeled

  • 3 sprigs fresh thyme

  • 1 teaspoon coarse salt

  • ¼ teaspoon freshly ground pepper

  • teaspoon crushed red-pepper flakes

  • 1 cup dry white wine, such as Chardonnay

  • 1 can (14 ounces) diced tomatoes with juices

  • 2 ½ cups water

  • 14 mussels, debearded and scrubbed well

  • 14 littleneck clams, scrubbed well

  • 1 pound firm, white fish fillets, such as halibut or cod, cut into 2-inch pieces

  • Fresh flat-leaf parsley leaves, for garnish


  1. Heat oil in a large pot over medium-high heat. Add onion and garlic, and cook for 4 minutes. Add thyme, salt, pepper, and red-pepper flakes, and cook for 1 minute. Add wine, and simmer for 1 minute. Stir in tomatoes, juices, and water. Cover, and simmer for 25 minutes. Add seafood, cover, and cook until shells open, 6 to 8 minutes. (Discard unopened shells and thyme sprigs.) Garnish with parsley, and serve immediately.

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