How to make it

  • In a large saucepan or Dutch oven, heat the oil; add the celery, onion, garlic, leek, fennel, thyme and bay leaf. Saute 5 minutes.
  • Add the wine and reduce by half (about 3 minutes); add the tomatoes, clam juice, saffron, red pepper flakes, salt and pepper. Simmer on medium-low heat for 20 minutes.
  • Add the mussels or clams (or both); remove them to a bowl as they open. This keeps them from overcooking. Discard any shellfish that does not open.
  • Add the rest of the seafood and cook until the shrimps are pink, scallops are opaque, crab is hot and the fish is cooked. Divide the shellfish between 6 heated bowls; ladle the stew over; top with parsley and serve with a good garlic bread. and a nice bottle of Zinfandel or Chianti. (In Italy many fish stews are served over a garlic crostini, you can do that too with this if you so desire).

Reviews & Comments 2

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    " It was excellent "
    californiacook ate it and said...
    I haven't been to Lindy's (in New York City) in eons. If the Cioppino is as good as their cheesecake, it has to be a winner. Thank you for sharing the recipe.
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    Sounds great - have had it many time in SF. I love their sourdough french bread as a dipper!
    Have a great day!
    Was this review helpful? Yes Flag

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