| Level: | Intermediate |
| Total: | 47 min |
| Prep: | 30 min |
| Cook: | 17 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 large green bell pepper, seeded and chopped
- 8 garlic cloves, thinly sliced
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 cup white wine
- 2 cups water
- 1 cup clam juice
- 2 (28-ounce) cans crushed tomatoes
- Kosher salt and freshly ground black pepper
- 1 pound mild white flaky fish, cut into 2 to 3-inch pieces
- 1 pound mussels, cleaned and beards removed
- 8 ounces medium shrimp, peeled and deveined
- 18 to 24 littleneck clams
- 1 small bunch flat-leaf parsley, finely chopped, for garnish
Instructions
- Heat oil in large pot over medium-high heat. Add the onion and bell pepper and cook until beginning to soften, 3 to 5 minutes. Add garlic, bay leaves, oregano, white wine, water, clam juice, and tomatoes. Bring to a boil, reduce heat to medium, and simmer for 5 minutes. Season with salt and pepper, to taste.
- Add the fish, mussels, shrimp and clams, in that order. Let cook, covered and undisturbed, until the clams and mussels have opened and the shrimp and fish are cooked through, 5 to 7 minutes. Remove the lid and garnish with chopped parsley. Spoon into bowls and serve immediately while hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 449 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 7 g |
| Sugar | 14 g |
| Protein | 47 g |
| Cholesterol | 135 mg |
| Sodium | 1696 mg |
Reviews
The flavor was just fine. My reservation is the soupiness of the outcome. The result is a tomato soup with fish. All the cioppinos (cioppini? I’ve had have been chunkier, and I like that approach better. I think the next time I will use diced tomatoes rather than crushed, or just chop up fresh ones.
This recipe is a winner I have used this as base for several fish stew dishes. It varies with what’s on sale. I have used scallops, bass, mussels, crab, shrimp, squid, cod. It’s a fool proof method. I have used this recipe for years! Your guest will think your are some kind of four star chef. If only they knew. another secret simmer some fish bones for the broth. My fish monger always has some. want it spicy? crushed red pepper to taste. I also add a small amount crushed fennels seeds. Kicks it just a little bit. Sometimes I add a can diced tomatoes with chopped chiles. Just one can along with the other can of tomatoes. This a recipe is an excellent base you can do so much with it.
Yellowshark, did you just call an apple crumble, pedestrian? Your review helped no one simply because of your lack of critique skills and know it all attitude. Something good, something bad, and something you would improve upon….thats a critique and it makes you look like less of a jackass when you do it right. I’m sure you dont care simply because you’re not here to make friends but rather to try and tell professional chefs that they *****. Well go ahead know it all…get yourself a show if you think you have what it takes.
So add crab already. Recipes are designed for people to think and make their own additions or subtractions! What a crab (and that is a pun)!
I have never had this without the crab, which is supposed to be the main ingredient in this recipe!!! Try again.
I enjoy cooking this meal for my family because the recipe is quick and easy to follow, and most of all, they get a healthy, delicious meal from it. My little boy even ate the fish and clams.
Wonderful dish!