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Seafood Stew with Tomatoes and Basil (Cioppino)


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  • 1/4 Cup olive oil
  • 11/4 cup chopped onion
  • 2 TBSP dried oregano
  • 11/2 tsp fennel seeds
  • 21/2 cups crushed toatoes with added puree
  • 21/2 cups bottled clam juice
  • 1 cup dry white wine
  • 2 6-1/2 oz cans chopped clams, drained, liquid reserved
  • 1 pound uncooked large shrimp, peeled and devined
  • 1 6oz can crabmeat, drained
  • 1/2 cup chopped fresh basil
  • cyenne pepper


Servings 4
Preparation time 20mins
Cooking time 65mins


Step 1

Heat oliveoil in heavy large pot over med heat. Add onion, garlic, oregano and fennel seeds and saute until onion is tender, about 8 minutes.
Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes.
Add clams, shrimp and crabmeat.
Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opeque in center, about 2 minutes longer. Season stew to tast with caynenne, salt and pepper.

Serve with green salad, garlic bread and a crisp white wine.


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