Cioppino Seafood Stew with Clams, Shrimp, and Crab
This cioppino seafood stew simmers clams, shrimp, and crab in a tomato, clam juice, white wine, oregano, and basil broth.
Equipment
- 1 set Measuring Cups and Spoons for the listed oil, aromatics, liquids, seafood, and basil quantities
- 1 Cutting Board for chopping the onions, garlic, and fresh basil
- 1 Chef's Knife for chopping the onions, garlic, and fresh basil
- 1 Can Opener for opening the two cans of chopped clams and canned tomatoes when used
- 1 Fine-Mesh Strainer for draining the crab meat
- 1 Large Heavy-Bottomed Pot large enough to sauté the aromatics and simmer the complete seafood stew
- 1 Stovetop for sautéing, boiling, and simmering the stew
- 1 Wooden Spoon for stirring the aromatics, tomato base, seafood, and basil
- 1 Ladle for portioning the finished stew
Ingredients
Cioppino
- ¼ cup olive oil
- 1 ¼ cups onions chopped
- 2 tablespoons garlic chopped
- 4 teaspoons dried oregano
- 2 ½ cups crushed tomatoes with added purée or Italian-style stewed chopped tomatoes
- 2 ½ cups clam juice bottled, or reserved clam nectar if cooking the clams
- 1 cup dry white wine
- 2 cans chopped clams 6 ounces each; or previously cooked littleneck clams
- 1 pound large shrimp uncooked, peeled, and deveined
- 1 cup crab meat drained
- ½ cup fresh basil chopped
- salt to taste
- pepper to taste
Instructions
Cook the Cioppino
- Heat the olive oil in a large, heavy pot over medium heat. Add the chopped onions, chopped garlic, and dried oregano. Sauté until the onions are tender, about 8 minutes.1/4 cup olive oil, 1 1/4 cups onions, 2 tablespoons garlic, 4 teaspoons dried oregano
- Add the crushed tomatoes, clam juice, and dry white wine. Increase the heat and boil until slightly thickened, about 15 minutes.2 1/2 cups crushed tomatoes with added purée, 2 1/2 cups clam juice, 1 cup dry white wine
- Add the clams, shrimp, and crab meat. Reduce the heat and simmer for 2 minutes.2 cans chopped clams, 1 pound large shrimp, 1 cup crab meat
- Mix in the chopped fresh basil and simmer until the shrimp are just opaque in the center, about 2 minutes longer. Season to taste with salt and pepper.1/2 cup fresh basil, salt, pepper
Notes
Use bottled clam juice, or use reserved clam nectar if cooking the clams. Two 6-ounce cans of chopped clams may be used, or substitute previously cooked littleneck clams. Italian-style stewed chopped tomatoes may be used in place of the crushed tomatoes with added purée.
Nutrition
Serving: 1bowl | Calories: 333kcal | Carbohydrates: 17g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 177mg | Sodium: 772mg | Potassium: 1122mg | Fiber: 3g | Sugar: 6g | Vitamin A: 632IU | Vitamin C: 14mg | Calcium: 217mg | Iron: 4mg