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Cioppino (Seafood Stew)

Recipe photo courtesy of Dana Gallagher

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.

Source: Martha Stewart Living, April 2010



Cook's Notes

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

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How would you rate this recipe?
  • patrick_chelsea
    6 JAN, 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.
  • jilli2
    3 SEP, 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!!
    • sundevilpeg1
      1 NOV, 2017
      It's not Italian. it was invented in San Francisco.
  • sapod81
    26 MAR, 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.
  • Kip Piper
    10 MAR, 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!

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