Italian Cioppino

Italian Cioppino

Italian Cioppino

  • Prep

    20 m

  • Cook

    45 m

  • Ready In

    1 h 5 m

Recipe By:Cindy Anschutz Barbieri
“Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!”

Ingredients

  • 3 tablespoons unsalted butter
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 (14.5 ounce) cans chicken broth
  • 2 (14.5 ounce) cans diced tomatoes
  • 3/4 cup white wine
  • 1/2 cup water
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 bay leaves
  • 1 1/4 pounds cod fillets, cut into chunks
  • 1 pound large shrimp, peeled and deveined
  • 1 pound bay scallops
  • 10 small clams in shell, scrubbed
  • 10 mussels, cleaned and debearded

Directions

  1. Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
  2. Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
  3. Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.
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