Cioppino (fish stew)

This may be a recipe that is “location location location”. It is a recipe that Charlie made tonight at James and Kathy’s beach house in Corolla, NC in the Outer Banks.
View from the deck.
Daily beach walk looking for sea glass. James and Kathy are walking the dogs.


1/4 cup olive oil

6 cups seafood stock

1 red bell pepper diced

4 cloves garlic minced

1 8oz can tomato paste

1/4 cup lemon juice

2 bay leaves

1 TBSP dried oregano

1 1/2 to 2 Tbsp Red pepper flakes

1 Tbsp dried Basil

2 Tbsp sea salt

1 large can crushed tomatoes

1 1/2 cup dry white wine

sprinkle of thyme

1 onion diced

3 shallots minced

1 fennel bulb thinly sliced

1 lb clams

1 lb mussels

1 lb large shrimp

1 dozen sea scallops sliced in half

2 lbs crab claws

1 1/2 lbs cod cut into two inch chunks

black pepper to taste


  1. Put olive oil in large pot. Add onion, shallots, fennel, garlic, and red bell pepper. Sauté until onion is translucent and soft.
  2. Add red pepper flakes and tomato paste. Stir until tomato paste has slightly browned.
  3. Add white wine, crushed tomatoes, lemon juice, seafood stock, salt, oregano, bay leaves, basil, and thyme. Sprinkle some black pepper to taste.
  4. Let simmer for about an hour to meld the flavors together.
  5. Remove the bay leaves.
  6. Add mussels, clams, and crab claws. Allow to cook on medium heat until the clams and mussels have opened.
  7. Add shrimp and scallops. Cook about 3 minutes.
  8. Add cod. Cook until cod is fork tender, about 8 minutes. Do not stir pot after adding the cod as it will break up.
  9. Serve with warm French bread to dip in the soup broth.
There was lots of relaxing time so I painted the ocean side of the beach house.


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