Cioppino (Fisherman’s Stew) Recipe

Preheat the oven to 400 degrees F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set it aside.

In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, for about 5 minutes until soft and translucent. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.

Add the wine and increase the heat to high. Boil for 3 to 4 minutes. until the wine is reduced by about half.

Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes.

Meanwhile, while the stew is simmering, toss the fish with the remaining oil and remaining salt. Arrange the fish on the prepared baking sheet and bake for about 10 minutes, or until just cooked through. Cover and keep warm until ready to serve.

When the stew is done simmering, remove and discard the thyme sprigs and stir in the butter. Add the clams and bring the stew back to a simmer. Cover and cook for about 6 minutes, until the clams have mostly opened.

Gently stir in the shrimp and bring the stew back to a simmer; cover and cook for about 5 minutes until the shrimp are just cooked through and the clams are completely opened. Discard any unopened clams.

Add the chopped thyme, then taste the stew and adjust seasoning, if necessary.

Divide the warm fish into serving bowls. Ladle the stew over top, dividing the clams and shrimp evenly amongst the bowls.

Garnish with parsley, if using, and serve with bread. Enjoy!