Ingredients55 m servings 290 cals
- Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
- Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
- Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.
Per Serving: 290 calories; 9 g fat; 15.2 g carbohydrates; 29.9 g protein; 131 mg cholesterol; 835 mg sodium. Full nutrition
ReviewsRead all reviews 7
I highly recommend breaking down your own crab for the stew. It's easier than you think and you can save all the yummy juices and "butter" for the broth. Add the crab when you add the other shel...
A July 4th hit! Will make it again soon. All that enjoyed said not to change a thing in the recipe. Served it over linguine. I did use about 30 Littleneck clams and omitted the mussels. Have l...
this is beyond a doubt the best recipe i've come across. the additional spices gave it a kick. i tweaked it by adding a 1/4 tsp more of crushed red peppers flakes, homemade shellfish stock with ...
Easy to make. Added frozen seafood melody that had calamari, other shrimp and bits of seafood to add more seafood. Also had salmon instead of cod which is what we had in the fridge. You really c...
Loved this recipe. Made it just as directed, except that I omitted the mussels and added some crab meat. It was wonderful!
the best cioppino I've ever made. I made this for 2, so I cut the recipe in half and used clam juice instead of chicken stock, but I did use a little chicken stock just to give it a little silki...