seafood stew

Best seafood stew EVER! San Francisco-style Cioppino with halibut, sea bass, Dungeness crab, shrimp, and mussels.

Cioppino

halibut, sea bass,

(2 lb

(or more) of large shrimp

extra virgin olive oil

onion (1 large onion)

chopped bell pepper (1 large bell pepper)

garlic,

salt

tomatoes

Broth from the mollusks

red wine

tomato juice

stock

Salt and pepper

parsley

"Oh man, eating Cioppino in San Francisco totally ruined Cioppino anywhere else for me, but  because of the rave reviews from the folks in the Bay area, I will definitely give this a try!"

"Looks delicious and is straightfoward to make.  I live in the Bay Area.  People should be cautious of the origin source (country) of seafood.  Or buy US frozen if you can’t source it fresh by where you live."

"One fav soup of everyone in my family. Specially since we moved to coastal area. Pictures look delicious. Thanks for sharing."

"How would oysters be best incorporated?"

clams and mussels: Steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open. Set aside. Strain and reserve the cooking broth.

Prepare the cooked crab: Remove the crab legs from the body and use a nutcracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell).
Break the body in half, and then cut each half again into either halves or thirds. You can opt to keep the crab meat in the body segments and serve it that way (more work for the eater) or you can pick out the crab meat from the body segments.
If you pick out the crab meat, try to keep it in big chunks. Keep the top shell of the crab for making stock.
Note you can use prepared fish or shellfish stock, or you can make your own. If you are not making your own stock, you can discard the crab top shell body. If prepared shellfish stock is not available, I would combine some prepared fish stock (available at many markets, including Trader Joe's) with clam juice.

Prepare the shrimp: Split the shrimp shells down the back and remove the black vein. (See how to peel and devein shrimp.) I found the easiest way to do this, without removing the shell, is to lay the shrimp on its side and insert a small knife into the large end of the shrimp, with the blade pointing outward from the back (away from the shrimp and your hands).
Once you have split the shrimp shells, you can turn the knife toward the shrimp, and cut in a little to find the black vein. Pull out the vein as much as you can. You can probably also use a pair of kitchen scissors to cut the backs of the shrimp.
Alternatively, you can shell the shrimps and devein them. Shell-on imparts more flavor; shell-off is easier to eat.

Make the soup base: In a deep 8-quart covered pot, sauté onions and bell pepper on medium heat in olive oil until soft. Add the garlic, sauté 1 minute more.
 
Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste.
Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. Taste and correct seasoning.

Add fish and shellfish: Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes.
Add the steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). Do not overcook.

Serve: Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine.
Have plenty of napkins available, a few extra bowls for the shells, and nut crackers and tiny forks for the crab.

"I love this recipe! It has become our family tradition. I buy my seafood at Costco during the holidays. I make two kettles full and share with friends and family."

Make your own shellfish stock with the shells from crabs, shrimp, and lobster.  Homemade shellfish stock recipe with photos and step-by-step instructions.

How to Make Shellfish Stock

dry white wine

yellow onion, sliced or chopped

carrot,

celery stalk,

tomato paste

thyme

bay leaf

peppercorns

"May I use mussel shells to make my stock.We consume large number of them and never thought about ising the shells?"

Break up larger pieces of shell: Break thick shells (lobster or crab) into smaller pieces by putting in a sealed, thick plastic bag and either rolling with a rolling pin or hitting with a meat hammer to crush.
Cut up thinner shrimp shells with a chef's knife. Don't crush or cut too small. You can even skip this step if you want, if you are already dealing with broken up shell pieces (like cracked crab).

Roast shells (optional): Place in a large roasting pan and roast at 400°F for 10 minutes (this step you can skip, but it greatly enhances the flavor).

Cover shells with water and heat to not quite a simmer: Put the shells in a large stock pot and add enough water to cover the shells with an inch of water. Heat the water on high. As soon as you see that little bubbles are starting to come up to the surface, reduce the heat to medium.

Do not let the water boil! You want to maintain the temperature at just at the edge of a simmer (around 180°F), where the bubbles just occasionally come up to the surface.
Do not stir the shells! Stirring will muddy up the stock.
Skim the foam. As the bubbles come up to the surface a film of foam will develop on the surface. Use a large metal spoon to skim away this foam. Let the shells cook like this for about an hour; skim the foam every few minutes. The foam comes from shells releasing impurities as their temperature increases.

Add the wine, onions, carrots, celery, tomato paste, herbs, peppercorns: Once the stock has stopped releasing foam, add the wine, onions, carrots, celery, tomato paste, thyme, parsley, bay leaf, and peppercorns.
 
Bring to a low simmer and reduce heat so that the stock continues to barely simmer, but not boil, for 30 minutes. If more foam comes to the surface, skim it off. Add salt and remove from heat.

Strain through a lined sieve: Use tongs, a large slotted spoon, or a spider strainer to lift out and remove most of the solids from the stock. (Later put in a plastic bag and put outside in the trash! Shellfish shells have a way of stinking up a kitchen.)

Dampen a few layers of cheesecloth and place over a large, fine mesh strainer, over a large pot or bowl.
 
Pour the stock into the strainer. Either use the stock right away, or cool for future use.
If you aren't going to use in a couple of days, freeze (remember to leave some headroom at the top of your freezer container for the liquid to expand as it freezes.)

"Easy and delicious. I added garlic because I don’t make anything without it. I will never buy stock again."

"This recipe is absolutely phenomenal!  I had more shells than what you called for so my stock came out really really deep in flavor.  It tastes like bisque already but in the consistency of broth.  My first batch I did with all crab shells.  I will use the same recipe for my lobster shells and for shrimp at a later time.    This recipe deserves 10 stars!  Thank you for sharing."

"Making lobster stock now. I have an American Pressure canner. I was going to do quarts. I added tomatoe paste &amp; lemon juice to the stock as it cooks. I know I pressure can French onion soup for 90 minutes. How long should I pressure cook this? Should I add more lemon juice when I go to can? Thank you for any help. Cheers!"

This Clam Chowder is the bomb! It's a variation of a classic New England clam chowder recipe, and includes corn in addition to hard shell clams, potato, and cream. 

Clam Chowder With Corn

clams

unsalted butter olive oil

salt pork,

onion

all-purpose flour (less

dry white wine,

potatoes (russets

water

black pepper

corn (frozen is fine)

heavy whipping cream

Clam Chowder with Corn

Clean and prep clams: Rinse and scrub the clams to remove any dirt. Place clams in a bowl, cover with cold, well salted water and refrigerate for 30 minutes to an hour. This will allow the clams to expel some of their grit into the water. Discard any broken clams or clams that are open and do not close when you touch them.

Steam the clams: Place the clams in a large pot and add about a half inch of water to the pot. Cover the pot and bring the water to a boil. Let the clams steam until they all open up, 5 to 10 minutes. The steaming water may foam up a bit; just watch so it doesn't overflow.
Use a slotted spoon to remove the clams from the pot to a bowl. Strain the remaining clam steaming liquid through a fine mesh sieve to catch any grit, and reserve. You should have 2 to 3 cups of clam liquid.
Separate the clams from the clam shells. Discard the shells. Roughly chop the cooked clams. You should have 1 1/2 to 2 cups of chopped clams.

Brown the salt pork: Place the salt pork and butter or oil in the bottom of a large, thick-bottomed pot. Heat on medium and brown the salt pork. (Note that if you are using salt pork that is mostly fat, you won't need any additional fat from butter or oil, but you might want to put a little water in the pan to help render the fat from the salt pork.)

Add onion: Add the chopped onion to the pan, and cook, stirring occasionally, until the onions are translucent, about 5 minutes.

Add flour, let cook, then add wine: Sprinkle flour over the onions and stir until everything is coated with the flour. Let the flour cook for a minute or two. Slowly add the white wine to the pot, stirring after each addition.

Add potatoes, clam steaming liquid, spices: Add potatoes to the pot. Add 2 to 3 cups of the strained clam steaming liquid and a cup of water. The liquid should cover the potatoes. If not, add a little more water or clam cooking liquid.
Add the bay leaf, thyme, black pepper, and Old Bay. Heat to a boil and reduce to a simmer.
Cover and cook for 10 minutes, then add the corn (if using) and cook for 5 minutes more, or until the potatoes are cooked through.

Heat cream: While the potatoes are cooking, heat a cup of cream in a small saucepan until steamy.

Add clams, stir in cream: When the potatoes are tender, add the chopped clams and turn off the heat under the soup. Slowly stir in the heated cream. Adjust seasonings. Stir in the fresh parsley.
Note that if you simmer the soup after the cream has been added, the soup may curdle. This is why we turn off the heat before adding the hot cream.
Serve with oyster crackers or rustic bread.

"This was really really really delicious. Made as written but with canned clams. Really loved the flavors!"

"Best ever! My husband loves this clam chowder!!! Bonus..its so easy to make."

"Only thing I didn’t include was the bacon, but followed the remaining recipe. Definitely not the usual clam chowder. The flavoring brought this dish up quite a few notches!!! Spices and ingredients perfectly paired. Store bought will never be the same"

"I made this with fresh corn and ham. Living in rural Missouri amid the corvid quarantine, there is no chance to get fresh clams. I used a can of  chopped and a can of whole clams. I cannot judge its authenticity,  but it was delicious. Thanks for sharing."

"Good!  I really tried to stick with the recipe, had to use ham instead of bacon (sigh) but it was really good!  i'm going to make it again.  Thank you!   :D"

Brazilian moqueca, a fish stew made with firm white fish, onions, garlic, bell peppers, tomatoes, cilantro, and coconut milk.

Moqueca &#8211; Brazilian Fish Stew

lime juice

Salt

Extra virgin olive oil

spring onion, or 1 medium yellow onion, chopped or sliced

green onion greens, chopped

yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)

paprika (Hungarian sweet)

red pepper flakes

coconut milk

onion, chopped

white rice

rice

"This is a fantastic recipe!! Arguably one of my top three dishes I've ever made. Yes, ever! \r\n\r\nI made the following modifications that I would repeat next time:\r\n- Used 2 whole bell peppers\r\n- Added 8 oz of shrimp (this would be delicious with other seafood too)\r\n- Added way more paprika\r\n- Added about ~1 tsp. of cayenne pepper, oregano, and basil\r\n- Added more lime juice plus the juice of one lemon\r\n- Added 3\/4 cup of farro to make it a bit more hearty\r\n- Swapped the fresh tomatoes for a 28oz can (I'm sure fresh is really good too)\r\n- Added 2 cups of chicken stock (I'm sure fish stock would be even better but I couldn't find any at Whole Foods)\r\n\r\nNext time I would:\r\n- Add zest of 1-2 limes\r\n- Maybe try adding other vegetables like mushrooms"

Coat fish with garlic and lime juice: Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper.

Keep chilled while preparing the rest of the soup.

Make rice for serving with soup: If you are planning on serving the soup with rice, start on the rice.
Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic.
Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt.
Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.

Start cooking the onion, bell pepper, tomatoes, onion greens: In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat.
Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften.

Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

Layer vegetables with fish, add coconut milk: Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.
 
Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish.
Pour coconut milk over the fish and vegetables.

Simmer, cook, adjust seasonings: Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings.

You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.
Garnish with cilantro. Serve with rice or with crusty bread.

"Given all the alterations needed (add lemon juice, add more paprika, add more cayenne), this is not a great recipe. I've made this dish before following a different recipe which had the right vegetable and seasoning portions included (but I couldn't find it now...). Also suggest to add fish near the end so it doesn't get cooked too long."

"Fantastic. I used fresh cod and added quite a bit of extra lime and chili peppers to give it some kick. I also doubled the onion and pepper quantities. Seemed a little skimpy."

"This has become mine and my moms favorite soup! I had most of the stuff to make it so we just tried it one day, not expecting to like it, but OMG so good. I put lots of extra onions and peppers in it.  For those in the Midwest where grocery store selection is really sad, I just found, at Schnucks, a little turning shelf near the vegetable area that has Hungarian Paprika. I bought a huge container of Spanish sweet paprika for about $10 off ebay and it has such a good fragrance and taste like no paprika I’ve ever tasted. And for those unsure about the coconut milk being chunky or solidified and has no or next to no coconut smell, it was still good in my stew and not soured. I just add my dry rice and water into the stew as I cook it and it becomes like an amazing jambalaya. I’ve doubled and tripled this recipe just fine. I love it with cod and bay scallops, which is easy to get frozen in the Midwest and fairly cheap. I’ve tried shrimp in it, but didn’t care for the texture, but the addition of bay scallops is a must! And for those of you that don’t like spice, a pinch of red pepper flakes added flavor but no hotness."

"A story.  After onions &amp; bell peppers were sauteed, the paprika &amp; red pepper flakes were added, as I was seasoning w\/ salt and pepper, the top popped off and the whole pepper container dumped into the pot.  With guests arriving any second, I took a poured the veggies into a colander, rinsed most of the pepper off with cold water, added a bit of olive oil to the pot, returned the veggies (which remained fairly seasoned), and continued with the rest of the recipe.  Turned out delicious!  Added uncooked shrimp  8 minutes after the cod, and stirred in a bit of crab meat at the end.  Also, made the rice - so good!  Thank you for a fabulous (and forgiving) recipe!"

https://www.simplyrecipes.com/video_src?vid=6036305402001

How to make Moqueca - Brazilian Fish Stew

Moqueca - Brazilian Fish Stew

A delicious and easy Cioppino recipe that&#x27;s made in the Crock Pot! This Fisherman&#x27;s Stew is loaded with shrimp, crab, clams and fish.

Cioppino Recipe For The Slow Cooker

(15 ounce) can petite diced tomatoes, NOT drained

red bell pepper, diced

onions,

celery stalks, diced

seafood stock stock

white wine ((or substitute with additional stock))

garlic

Italian seasoning

sugar

red pepper flakes ((optional))

firm-flesh fish fillets, skin removed,

crabmeat

clams,

basil

Salt and pepper,

Cioppino Recipe for the Slow Cooker

Combine tomatoes, bell pepper, onion, celery, seafood stock, tomato paste, wine, garlic, Italian seasoning, sugar, bay leaf, and crushed red pepper flakes in a large slow cooker.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours (or until vegetables are tender).

Turn the slow cooker to HIGH heat. Stir in the shrimp, fish, crabmeat and clams. Cover and cook on HIGH for 20-30 more minutes (stirring twice), or until shrimp is opaque and fish flakes easily with a fork. Remove bay leaf.

Just before serving, stir in basil and parsley and season with salt and pepper, to taste.

Here's what you need: unsalted butter, extra virgin olive oil, large carrots, leek, large yellow onion, red bell pepper, small fennel bulb, green bell pepper, celeries, garlic, garlic, salt, freshly cracked pepper, tomato paste, dried basil, dried oregano, dried thyme, cayenne, dry white wine, fish stock, crushed italian tomato, bay leaves, sea scallop, shrimp, squid, halibut fillet, manila clam, mussel, sourdough bread, fresh parsley

Cioppino (Seafood Tomato Stew) Recipe by Tasty

unsalted butter, divided

extra virgin olive oil, divided

carrots, peeled, trimmed, and minced

leek, white part only, trimmed, cleaned, and minced

yellow onion, minced

red bell pepper, cored, seeded, and minced

fennel bulb, trimmed, and minced

green bell pepper, cored, seeded, and minced

celeries, minced

garlic, crushed

salt,

pepper,

oregano

cayenne

dry white wine, divided

fish stock

oz italian

bay leaves

sea scallop

shrimp,

½ lb squid, sliced

halibut fillet,

½ lb manila clam, scrubbed

½ lb mussel, scrubbed

sourdough bread, grilled,

parsley, chopped,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.

Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.

Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.

Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.

Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.

Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip  and cook on the other side for 3 minutes more. Set aside.

Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.

Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.

Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.

Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.

Serve with grilled sourdough bread and garnish with parsley.

https://vid.tasty.co/output/96826/landscape_480/1527875140

Traditional bacalhoada or bacalao, a Portuguese salt cod stew made with salt cod, potatoes, onions, hard boiled eggs, olives, and lots of olive oil.

Portuguese Salt Cod Stew (Bacalao or Bacalhoada)

salt cod

olive oil

Milk (optional)

large yellow or sweet Vidalia onions, sliced

potatoes

eggs,

olives

salt and black pepper

"My family, from St. Michael in the Azores always did the first soak of the fish in milk then switched to water for the rest of the soaking, and NEVER used milk in the actual casserole."

"That's not the recipe my very portuguese mother made. The real recipe includes sliced tomatoes and absolutely NO milk or eggs. This must be a Brazilian version, not the real one."

"There doesn’t seem to be any liquid in it. It doesn’t dry out on stovetop?"

Soak salt cod in water: Salt cod typically comes either in dry fillets, already boned and skinned, or it comes whole. The fillets need to be rinsed, then soaked in water, and kept chilled, for 24 hours, with one or two changes of the water.
 
If you are using a whole fish, not prepared fillets, it needs to be soaked in water for up to 48 hours, also with several changes of water, and the bones and the skin removed and discarded after soaking.

Simmer salt cod in milk and/or water: Put salt cod in a saucepan. Add enough milk, water, or a mixture of milk and water to just cover. Bring mixture to a simmer. Let simmer for a couple minutes. Remove the fish and set aside.

Parboil potatoes and slice: Parboil the potatoes for 20 minutes (you can cook them in the water you used to cook the fish if you want). Slice potatoes into 1/4-inch thick rounds.

Layer casserole with onions, potatoes, salt cod, olive oil, pepper, then top with hard boiled eggs and olives: In a large pyrex casserole or Dutch oven (use Dutch oven if making on stove-top), generously coat the bottom of the pan with olive oil. Place a layer of onion rings over the bottom of the pan.
Place a layer of sliced potatoes over the onions.
 
Breaking up the salt cod with your fingers, place pieces of salt cod in a layer over the potatoes. Taste the fish for saltiness. After a day of soaking and further cooking, there should be just a hint of saltiness in the fish. If most of the salt was soaked out of the fish, and the fish doesn't taste at all salty, you may need to sprinkle some salt back on to the fish as you place the layers down.
Generously pour some olive oil over the fish. Sprinkle with freshly grated black pepper.
 
Repeat with another layer of onions, potatoes, fish, olive oil, pepper (and more salt if needed).
Then finish with layers of onions, potatoes, more olive oil, sliced hard boiled eggs, and olives.

Cook on stovetop or bake: Place on stove top on medium heat, and cook, covered, for 30 minutes. Or heat an oven to 350°F and cook, covered, for 30-40 minutes, or until everything is completely through.
Serve with sides of rice and salad.

"Really nice and comforting. Subtle flavours except for the olives, but I love it and so does our 2 year old. A new family favourite!"

A medley of clams, mussels, shrimp, and cod balance beautifully with a savory tomato and seafood broth delicately flavored with fennel and shallot.

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Top 21 seafood stew recipes from across the web

The most viewed seafood stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cioppino

How to Make Shellfish Stock

Clam Chowder With Corn

Moqueca &#8211; Brazilian Fish Stew

Cioppino Recipe For The Slow Cooker

Cioppino (Seafood Tomato Stew) Reci...

Portuguese Salt Cod Stew (Bacalao o...

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Mediterranean-style seafood soup

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The most viewed seafood stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Moqueca – Brazilian Fish Stew