Red Fish Stew (Cioppino)

While most Cioppino recipes call for clams, oysters and/or crab, this one uses only white fish, shrimp, and scallops which are generally available fresh at a local market.


1 lb raw med/large shrimp (shell on) 2 cans chopped tomatoes (about 13 oz ea)
1 lb cod/halibut/firm white fish, cut into chunks 1/2 lb chopped fresh mushrooms
1/2 lb scallops (small, or chopped if large) 1 med. yellow onion, chopped
2 cups chopped celery 1 large red bell pepper, sliced thin
1 bottle clam juice (8 oz) 1 clove garlic, minced
1/2 cup red wine 2 cups water or broth
1 can tomato paste 1 large lemon (will be squeezed)
Italian seasonings: Bay leaf, oregano, basil, marjoram, chopped parsley, rosemary
Spices: Worcestershire sauce, crushed red papper, salt, ground white pepper
Olive oil for sauteeing the onion, garlic & mushrooms
Optional: 1/2 lb. chopped squid (calamari)
Optional: Crusty french baguette


  1. Peel the shrimp, saving the shells. Rinse the scallops. Set the shrimp, fish & scallops aside in a bowl. (Keep the seafood chilled until it is added to the stew).
  2. Simmer the shells and the water/broth with some salt in a small saucepan for about 10 minutes while you begin the stew.
  3. Saute the mushrooms in a small pan with a little olive oil and set aside.
  4. In a very large pot, saute the onion and garlic in olive oil until the onion is glossy and nearly clear.
  5. Drain the stock from the shrimp shells, and add it to the pot along with both cans of tomatoes, the clam juice, and the Italian Seasonings to taste.
  6. Stir in the tomato paste. Bring to a boil, add the sauteed mushrooms and the red pepper slices. Add the spices to taste.
  7. Cover and simmer for 15 minutes.
  8. Add the red wine and stir. Fold in the seafood and squeeze the lemon juice into the pot. The stew can be thinned with the addition of stock (vegetable, fish, or chicken) for a more soup-like consistency.
  9. Reheat to boil then simmer for 10 minutes.
  10. Serve with slices of fresh French baguette.