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a hearty Italian cioppino in a wide rustic bowl, crab legs, clams, shrimp, and fish in a deep red tomato-wine broth, fresh basil on top, garlic bread on the side, on a dark wood table, natural light, shallow depth of field, landscape orientation

Italian Cioppino with Red Wine

Stew with a solid base of tomatoes and red wine with crab, clam, shrimp, and fish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 tsp red pepper flakes
  • 0.75 cup dry red wine
  • 1 can crushed tomatoes 28 oz
  • 4 cups seafood stock
  • 1 lb clams scrubbed
  • 1 lb firm white fish cubed
  • 12 large shrimp peeled
  • 0.5 lb crab legs cracked
  • fresh basil for serving

Method
 

  1. Heat the oil in a large pot and cook the onion for 5 minutes, then stir in the garlic and red pepper flakes for 1 minute.
  2. Pour in the red wine and simmer 3 minutes to cook off the alcohol.
  3. Add the crushed tomatoes and stock, bring to a simmer, and cook 15 minutes.
  4. Add the clams and crab, cover, and cook 5 minutes until the clams start to open.
  5. Stir in the fish and shrimp and cook 4 more minutes until the fish flakes and shrimp turn pink.
  6. Discard any unopened clams, top with torn basil, and serve with garlic bread.

Notes

Set out an empty bowl and plenty of napkins, this one gets gloriously messy.