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The best seafood stew ever, loaded with clams, mussels, cod, shrimp and oysters. So pleasant, so hearty, so easy.

Easy Cioppino (Seafood Cioppino) - The best seafood casserole ever, packed with oysters, mussels, cod, shrimp and scallops. So pleasant, so hearty, so easy.

Cioppino tends to be one of those underrated dishes that is actually really easy to make, making it to your dinner table in less than an hour.

And it is full of all the seafood goodness – small neck oysters, mussels, cod (or halibut), shrimp and scallops that are cooked right in the garlic broth, based on tomato wine.

Easy Cioppino (Seafood Cioppino) - The best seafood casserole ever, packed with oysters, mussels, cod, shrimp and scallops. So pleasant, so hearty, so easy.

All you need to finish off this meal is a few slices of freshly toasted baguette (or sourdough or French bread) to soak up that goodness, leaving zero leftovers behind.

This recipe can also easily be doubled or tripled, making it perfect for when company comes over for dinner.

Easy Cioppino (Seafood Cioppino) - The best seafood casserole ever, packed with oysters, mussels, cod, shrimp and scallops. So pleasant, so hearty, so easy.

  • 4 spoons unsalted butter
  • 1 Medium sweet onion, cut into cubes
  • 1 A small guard bulb, grainy and cut into cubes
  • 2 spoons Tomato paste
  • 3 cloves garlic, ground
  • ½ teaspoon Dried oregano
  • ¼ teaspoon Crushed red pepper flakes
  • ¾ Goblet dry white wine
  • 1 (28 oz) tin Tomatoes cut into small cubes
  • 2 cups vegetable stock
  • 2 cups clam juice
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, taste
  • 12 Small neck clams, scrubbing
  • ½ pound mussels, scrubbed and hazy
  • 1 pound Cod fillet or halibut, cut into 3/4 inch pieces
  • ½ pound Medium shrimp, Peeled and twisted
  • 8 Large oysters
  • 2 spoons Chopped fresh parsley leaves
  • Melt butter in a large pot or Dutch oven on medium high heat. Add onion and fennel. Cook, stirring occasionally, until softened, about 8 minutes.

  • Stir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about a minute.

  • Mix in wine, diced tomatoes, vegetable stock, oyster juice and bay leaf. bring to a boil; Lower the heat and cook until the flavors blend, about 15 minutes; Season with salt and pepper, to taste.

  • Stir in oysters and mussels. reduce heat to low; Cover, with a tight lid, and cook until the oysters and mussels just begin to open, about 3-4 minutes.

  • Mix cod or halibut, shrimp and scallops. Lower the heat and cook until the cod or halibut, shrimp and oysters are just cooked and the oysters and mussels have opened completely, about 3-4 minutes. Discard unopened oysters.

  • Stir in parsley; Season with salt and pepper, to taste.

  • Serve immediately.

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