The Ultimate Cioppino Seafood Stew Recipe: A New Year’s Tradition

This exquisite cioppino seafood stew recipe is a family recipe passed down through generations, and it has become a cherished tradition for New Year's Eve gatherings. Whether you're cooking for a small group or a large crowd, this authentic and flavorful dish is sure to be a hit. While I haven't taken pictures of this extensive recipe, I've detailed the process for you below. Please stay with me and let's get cooking!

Ingredients

1-2 live crabs 1-2 live lobsters 1 pound scallops 1 pound shrimp, preferably whole with shell 1 pound clams 1 pound mussels, preferably PEI 1-2 whole mild white fish, like yellow croaker 1-2 leeks, trimmed 2 large yellow onions 2 carrots 4 stalks celery 2 fennel bulbs, untrimmed 4 bay leaves 1 tablespoon peppercorns Kosher salt 2 large cans top-quality chopped/crushed tomatoes 2 tablespoons tomato paste 2 bottles crisp white wine, like Sauvignon Blanc or Fume Blanc 6 cloves garlic, chopped Fresh basil Fresh parsley Lots of good olive oil Lots of medium to large bowls

Preparation and Cooking Process

Begin by preparing your cooking equipment and ingredients. You will need three pots and a large pan. First, clean the seafood, trimming the beard of the mussels, scrubbing the clams, removing the abductor muscle from the scallops, and filleting the fish (discard the heads, fins, and bones).

Preheat your large pots and pan with olive oil. Add live crabs and lobsters to the boiling water and cook for about 8 minutes for crabs and 10 minutes for lobsters, depending on their size. Remove from the water and proceed to cook the fish bones and heads, along with vegetable trimmings, chopped carrots, onions, celery, bay leaves, and peppercorns.

While these are simmering, break down the crab and lobster shells and add the cooked crab and lobster claws to the stock. You'll repeat this process for each type of seafood, ensuring each element is cooked and added to the stock in stages. Additionally, sear the shrimp and scallops in a pan with a bit of garlic and leek, then add them to the stock. Poach the mussels and clams in white wine and add them to the stock as well.

For the fish, cut the fillets with skin on into small portions and sear them skin side down until browned and crispy. This should be deglazed with white wine, and the pan contents added to the stock.

Once all the seafood is cooked, sauté minced fennel, leek, and garlic with the canned tomatoes and tomato paste. Strain the stock and simmer for 10-15 minutes before seasoning to taste.

Serving and Enjoyment

When ready to serve, fill a large bowl with the cooked seafood and customize the contents to your guests' preferences. Ladle the hot cioppino broth over the warm seafood and garnish with fresh parsley and basil. Serve with warmed up Acme baguette and your choice of white or red wine.

This recipe can be scaled down if you're cooking for fewer people. Adjust the quantities of ingredients accordingly to suit your needs.

Enjoy this delightful cioppino seafood stew for the holidays and throughout the year!