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January 26, 2009

So, this might not really be cioppino and might be more of a seafood stew, but seafood stew may not sound appealing to some, even though it’s really delicious.   I based this recipe on the stew at Six Feet Under, which has a thick tomato broth with a lot of seafood in it- shrimp, fish, scallops and mussels.  It turned out really well and was easy to make.  You can adjust the seafood in it for whatever you like- these are just suggestions.  I served this with garlic bread, and it makes 4 large servings.


1T olive oil

2 cloves garlic, minced

1 1/2 c diced fennel (white parts) and 1/2 c chopped green leafy tops

1 t dried Italian seasoning

1 c dry white wine

8 oz (1 c) bottled clam juice

1 28 oz can whole peeled plum tomatoes, pureed in a blender

1 28 oz can diced tomatoes

1 1/2 lb firm white fish, cut into 1 1/2″ cubes (such as amberjack, cod, snapper, swordfish, etc.)

1/2 lb bay scallops

1/2 lb shrimp, peeled and deveined

1 lb mussels, debearded and rinsed

1/4 c fresh parsley, chopped

Salt to taste


Heat olive oil in a large stock pot over medium heat.  Add garlic and cook, stirring, 30 seconds.  Add fennel (white and green parts) and Italian seasoning and cook, stirring occasionally, for 5-7 minutes, or until fennel starts to get tender.  Add white wine and raise heat to reduce wine by half.  Add clam juice, pureed tomatoes and chopped tomatoes and bring to a boil over high heat.  Reduce heat to medium and add salt to taste.  Cook uncovered for 30 minutes.  Add cubed fish, shrimp, mussels and scallops and stir gently to incorporate.  Let cook, covered, for about 5 minutes, or until the fish is opaque and the mussels have opened.  Stir in parsley and serve.

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