September 21, 2023

Cioppino Stew with Grilled Crusty Bread


Presented by:



1 pound mussels

½ pound clams

½ pound large shrimp, peeled and deveined

2 Tbsp olive oil

1 small onion, diced

4 garlic cloves, minced

30 ounces crushed tomatoes

1 cup dry white wine

½ Tsp dried oregano

½ Tsp smoked paprika

½ Tsp sugar

½ Tsp kosher salt, or more to taste

2 Tbsp minced parsley

Crusty bread, sliced

Additional olive oil for brushing the bread




STEP 1: Clean and scrub mussels and clams. Remove bards from mussels if necessary. Set both aside.

STEP 2: Heat large saucepan on medium high heat. Add olive oil. Add onions and garlic and cook until translucent. Add crushed tomatoes, wine, thyme, oregano, paprika, sugar, salt and pepper. Simmer on low heat for about 10 minutes. Taste for seasonings and adjust to preferred taste.

STEP 3: While sauce is simmering, brush olive oil on both sides of bread and grill until golden brown. Set aside.

STEP 4: Increase the heat of the tomato sauce mixture to medium high. When sauce comes to a gentle boil, add mussels, shrimps and clams to the stew. Gently stir pot until all the mussels and clams have opened and the shrimp is cooked, about 5-10 minutes. Garnish with minced parsley.

STEP 5: Ladle stew into serving bowls and serve with crusty bread.