Seafood stew with shrimp and mussels in tomato sauce garnished with herbs.

Thermador Cioppino Stew with Grilled Crusty Bread

Name: Cioppino Stew with Grilled Crusty Bread | Thermador Recipes
Ingredients: 1 pound mussels; 1/2 pound clams; 1/2 pound large shrimp, peeled and deveined; 2 Tablespoons olive oil; 1 small onion, diced; 4 cloves garlic, minced; 30 ounces crushed tomatoes; 1 cup dry white wine; 1/2 teaspoon dried or fresh thyme leaves, to taste; 1/2 teaspoon dried oregano; 1/4 teaspoon smoked paprika; 1/2 teaspoon sugar; 1/2 teaspoon kosher salt, or more to taste; Fresh cracked black pepper, to taste; 2 Tablespoons minced parsley; Crusty bread, sliced; Additional olive oil for brushing the bread

Cioppino is a rustic, seafood-packed stew that brings the flavors of the coast to your stovetop: a fragrant tomato and white-wine broth infused with garlic, fennel, and herbs, piled high with mussels, clams, shrimp, and firm-fleshed fish. It’s the kind of convivial one-pot dish made for dipping crusty bread and sharing around the table, with a balance of bright acidity and rich seafood flavor. Easy to adapt to what’s fresh or on hand, cioppino rewards a gentle simmer so the shellfish open and the fish stays tender making it both impressive and forgiving for home cooks.

Ingredients

2 serves:

1 pound mussels

1/2 pound clams

1/2 pound large shrimp, peeled and deveined

2 Tablespoons olive oil

1 small onion, diced

4 cloves garlic, minced

30 ounces crushed tomatoes

1 cup dry white wine

1/2 teaspoon dried or fresh thyme leaves, to taste

1/2 teaspoon dried oregano

1/4 teaspoon smoked paprika

1/2 teaspoon sugar

1/2 teaspoon kosher salt, or more to taste

Fresh cracked black pepper, to taste

2 Tablespoons minced parsley

Crusty bread, sliced

Additional olive oil for brushing the bread

Instructions

Step 1

Clean and scrub mussels and clams. Remove beards from mussels if necessary. Set both aside.

Step 2

Heat large saucepan on medium high heat. Add olive oil. Add onions and garlic and cook until translucent. Add crushed tomatoes, wine, thyme, oregano, paprika, sugar, salt and pepper. Simmer on low heat for about 10 minutes. Taste for seasonings and adjust to preferred taste.

Step 3

While sauce is simmering, brush olive oil on both sides of bread and grill until golden brown. Set aside.

Step 4

Increase the heat of the tomato sauce mixture to medium high. When sauce comes to a gentle boil, add mussels, shrimp and clams to the stew. Gently stir and pot until all the mussels and clams have opened and shrimp is cooked, about 5-10 minutes. Garnish with minced parsley.

Step 5

Ladle stew into serving bowls and serve with the crusty bread.