Cioppino - Shellfish And Tomato Stew Recipe

Name: Cioppino - Shellfish And Tomato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup white wine; 11/4 pounds clams; 2 tablespoons olive oil, plus extra to finish; 2 cloves garlic, peeled and thinly sliced; 1 teaspoon tomato paste; 1 pound ripe tomatoes, cut into 1/2-inch dice; 1/2 teaspoon sugar; 1 tablespoon fresh oregano, roughly chopped; 1/2 teaspoon salt, plus extra to taste; Freshly ground pepper, to taste; 1 lemon; 6 ounces large scallops; 7 ounces large shrimp, peeled and deveined; 2 ounces feta, crumbled; 1 scallion, outer layer removed and sliced thin on bias

Servings: persons

3/4 cup white wine
11/4 pounds clams
2 tablespoons olive oil, plus extra to finish
2 cloves garlic, peeled and thinly sliced
1 teaspoon tomato paste
1 pound ripe tomatoes, cut into 1/2-inch dice
1/2 teaspoon sugar
1 tablespoon fresh oregano, roughly chopped
1/2 teaspoon salt, plus extra to taste
Freshly ground pepper, to taste
1 lemon
6 ounces large scallops
7 ounces large shrimp, peeled and deveined
2 ounces feta, crumbled
1 scallion, outer layer removed and sliced thin on bias

1
1. Set medium pot fitted with lid over medium-high heat. Add wine and reduce for 2 minutes, or until 1/4 its original volume. Meanwhile, set fine mesh strainer over small bowl.
2
2. Add clams to pot and cover with lid. Shaking pot occasionally, cook 3-4 minutes, or until all clams open. Pour contents through strainer, separating clams from cooking liquid.
3
3. Set 10-inch oven-proof skillet over medium heat. Stir in olive oil and garlic and cook 1 minute, or until garlic turns golden. Add tomato paste and cook 30 seconds, stirring constantly so garlic does not burn.
4
4. Add tomatoes, clam cooking liquid, sugar, oregano, 1/2 teaspoon salt and pepper to pan. Using a vegetable peeler, remove 2 long strips of zest from lemon and add to pan. Simmer 15-17 minutes, or until sauce thickens. Season with salt and pepper to taste. While sauce simmers, preheat broiler and remove 3/4 of clams from shells.
5
5. Stir scallops into sauce and cook 1 minute. Remove from heat, stir in shelled clams and shrimp, and scatter feta and scallions over top. Nestle clams in shells into sauce.
6
6. Transfer pan to oven and broil 3-5 minutes, or until shrimp and scallops are just cooked through.
7
7. To serve, squeeze 1/2 tablespoon lemon juice over top. Finish with a drizzle of olive oil.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup white wine, 11/4 pounds clams, 2 tablespoons olive oil, plus extra to finish, 2 cloves garlic, peeled and thinly sliced, and more.

Yes, Cioppino - Shellfish And Tomato Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cioppino - Shellfish And Tomato Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions