Italian Seafood Stew



1/4 Cup Olive Oil

4 Stalks Celery, Chopped, With Leaves

4 Carrots, Sliced

4 Potatoes, Peeled And Cubed

1 Onion, Chopped  

1 Tablespoon Minced Garlic

1 (28 Ounce) Can Crushed Tomatoes

2 Cups Tomato Juice

2 (8 Ounce) Jars Clam Juice

1/2 Cup White Wine

1/4 Cup Chopped Parsley

2 Tablespoons Chopped Fresh Cilantro

1 Tablespoon Dried Thyme

2 Teaspoons Dried Basil

1-1/2 Teaspoons Dried Oregano

3/4 Teaspoon Chili Powder

1/8 Teaspoon Cayenne Pepper

Salt And Pepper To Taste

2 Pounds Clams In Shells, Scrubbed 

1 Pound Halibut Steaks, Cubed

1 Pound Medium Shrimp, Peeled And Deveined

1 Pound Mussels, Cleaned And Debearded  

1 Pound Cooked Crabmeat

1 Pound Bay Or Sea Scallops, Rinsed And Drained


 Heat the oil in a large stockpot over medium heat. Stir in celery, carrots, potatoes, onion and garlic, and cook 5 to 10 minutes. Add tomatoes, tomato juice, clam juice, white wine, parsley, cilantro, thyme, basil, oregano, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.

Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the clams, halibut, shrimp, mussels, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving



6 servings


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