Rating: 3.44 stars
518 Ratings
  • 5 star values: 104
  • 4 star values: 158
  • 3 star values: 143
  • 2 star values: 88
  • 1 star values: 25

This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.

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  • Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.

  • Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.

  • Remove pot from heat. Stir in parsley. Season with salt and pepper.

Cook's Notes

Broth can be made through step 2 and refrigerated for up to 2 days; bring to a simmer before finishing stew.

Reviews (4)

518 Ratings
  • 5 star values: 104
  • 4 star values: 158
  • 3 star values: 143
  • 2 star values: 88
  • 1 star values: 25
Rating: 5 stars
01/06/2018
I followed this recipe almost exactly (maybe a few extra crushed chilies) and it was amazing. Here in Toronto the seafood cost me close to a hundred bucks though. I would totally make this again, this fed four and everyone loved it. Served it with french bread.
Rating: 5 stars
03/26/2016
Omg! Loved it! This is great for a company dinner. I doubled the broth and made it a day ahead which enhanced the flavor. I cooked the broth about an hour the day I served it. Once all the seafood was cooked, I turned off the heat, added two tablespoons of unsalted butter, and let it sit for a few minutes. We served it in big bowls with linguine and crusty bread. Add a salad and dinner is done! We got rave reviews from the entire family and leftovers were delicious too.
Rating: 5 stars
09/03/2014
I made this cioppino recipe and even downloaded some Italian cooking music from iTunes before starting! I used clams, mussels, shrimp, a firm fish (mahi mahi) & added a small steamed lobster tail on top of each bowl! I also sizzled some crostini bread slices in olive oil and then added some grated parmesan cheese to one side.. they were sizzling crisp and I laid 2 slices next to the lobster tails on each bowl for soaking up the broth - outstanding!!
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Rating: Unrated
03/10/2013
LOVE this recipe! It was easy with a sensational result. I omitted the red pepper flakes cause I don't like the heat. I live waaaaay out in Far West Texas and don't have access to fresh clams & mussels. So used the seafood & fish I had in the freezer from a recent trip to the big city: scallops, shrimp and salmon. It worked! So my interpretation is: feel free to use whatever seafood or fish you have on hand or can easily get! The broth base pulls it all together. Thanks for a great recipe!