Cioppino Seafood Stew with Olive Tapenade Toast

Originally crafted in the 1800s by Italian-American fishermen in San Francisco using the day’s freshest catch, cioppino is a hearty, flavorful stew perfect for a cozy winter evening.

With a rich tomato-wine broth brimming with clams, mussels, shrimp, and tender white fish, this dish celebrates the ocean’s bounty while protecting it when you choose sustainably sourced seafood—always a must.

Pair it with Olive Tapenade Toast for the perfect tangy, briny bite to soak up every drop of this irresistible stew.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4-6

Ingredients:

For the Cioppino:

• 2 tablespoons extra virgin olive oil

• 2 shallots, chopped

• 2 cloves garlic, chopped

• 4 ounce can tomato paste

• 1 cup drinkable white wine

• 14 ounce can chopped tomatoes, with juice

• 2 pounds littleneck clams (around 24)

• 2 pounds mussels, scrubbed and debearded 

• ½  pound large shrimp, shelled and deveined

• ½  pound cod or halibut fillet, in 2-inch pieces

• Chopped parsley or basil for garnish

For the Olive Tapenade Toast:

• 4-6 thick slices of sourdough bread

• 4 tablespoons extra virgin olive oil, divided

• 1 cup kalamata olives, pitted

• ¼ cup packed basil

• 3 anchovy filets

• Juice and zest of 1 lemon

Method:

1. Cioppino: In a large pot over medium heat, add oil. When shimmering, add shallots and garlic and saute until translucent, 2-3 minutes. Add tomato paste and cook until darkened slightly, 1 minute. Add wine and simmer until almost evaporated, 10 minutes. 

   Add tomatoes, bring to a simmer, and add clams and mussels. Cover and turn up the heat to medium high. Cook covered until clams and mussels are open, 10 minutes (discard any unopened shells). At this point, the shellfish will have released their juices and it will start to look like stew!
   

   To the simmering stew, add shrimp and fish in between the clams and mussels. The broth will cook everything quickly. Cover and turn off the heat.
   

2. Toast: Brush sourdough with olive oil and broil until GBD (golden brown delicious). Place the tapenade ingredients in the bowl of a food processor and whirl until combined. With the motor on, add the remaining olive oil to combine.

3. To serve: Ladle Cioppino into bowls and garnish with chopped parsley or basil. Spread tapenade on toast and serve with the stew for dipping or on its own!

Credit: Amy Currie, HotDish Productions