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Seafood Cioppino Stew Recipe by Paula Deen

Easy Level
100 MIN 10 Prep + 90 Cook
Servings
$ /Serving
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Easy Level
100 MIN 10 Prep + 90 Cook
4-6 Servings
$ /Serving

Seafood Cioppino Stew Recipe by Paula Deen

Easy Level
100 MIN 10 Prep + 90 Cook
4-6 Servings
$ /Serving

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 rib celery, chopped
  • 4 cloves garlic, thinly sliced
  • 4 cups canned chopped tomatoes, undrained
  • 1/2 cup roasted red peppers, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/3 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 2 cups beef stock
  • 1 cup bottled clam juice
  • 1/2 lb sea scallops
  • 1 lb firm white fish, (cod, halibut, striped bass, red snapper), cut into 1-inch pieces
  • 1 lb medium shrimp, peeled and deveined
  • 24 small clams in the shell, scrubbed
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley
  • crusty french bread, for serving

Preparation

In a Dutch oven, heat oil over medium heat. Add onion, celery and garlic. Cook about 15 minutes or until vegetables are soft and beginning to brown.

 

Add the undrained tomatoes, roasted peppers, thyme, oregano and red pepper flakes. Season, to taste, with salt and pepper. Pour in wine and beef stock. Stir and bring to a simmer. Cook partially covered for 45 minutes, stirring occasionally. Add the clam juice and continue cooking uncovered for 5 minutes.

 

Stir in scallops, fish pieces and cook for 5 minutes. Add shrimp and clams. Cook for 5 more minutes. Stir in lemon juice. Ladle into bowls and sprinkle with parsley and serve with crusty bread.

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