Easy Cioppino Seafood Stew
This shortcut cioppino recipe is one of the easiest and most delicious soups you can make. It looks fancy, but this recipe uses pantry ingredients and fresh or frozen seafood to make this amazing seafood soup.
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Servings: 8 servings
Ingredients
- 1 32-oz carton vegetable broth or more to taste
- 1 24-oz jar Rao's Homemade Arrabbiata Fra Diavolo sauce hot
- 1 24-oz jar Rao's Homemade marinara sauce
- 1 16-oz jar roasted red peppers chopped
- 2 lbs. wild-caught pacific cod skinless and boneless or other firm white fish
- 1 lb. extra large raw shrimp peeled and deveined
- 1 lb. scallops
- white wine optional to taste
- sea salt and pepper to taste
Instructions
- Add the stock, tomato sauces, roasted red peppers and wine if using to a large enameled dutch oven and stir to combine. Cover and bring to a simmer.
- Cut the fish into large chunks and peel and devein the shrimp if needed.
- Once the broth is simmering, add the shrimp, fish, and scallops. Cover and simmer until just cooked through.
Notes
If you like a thinner broth, add more stock or white wine to taste.
If using clams and mussels: add them first, then add the other seafood once they start to open. Be sure to discard any clams or mussels that do not open all the way.
Serve the cioppino with crusty bread and a simple salad.
Nutrition
Serving: 1g | Calories: 461kcal | Carbohydrates: 20g | Protein: 50g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 184mg | Sodium: 1841mg | Fiber: 3g | Sugar: 9g