Description
This rich, Italian-American seafood stew combines tender shrimp and scallops in a garlicky, herb-infused tomato broth. Inspired by San Francisco’s fishing wharves and Ligurian traditions, it’s elegant, comforting, and perfect for both weeknights and special occasions.
Ingredients
Scale
- 2 tbsp olive oil Â
- 1 medium yellow onion, diced Â
- 1 small fennel bulb, thinly sliced (optional)Â Â
- 2 stalks celery, diced Â
- 5 cloves garlic, minced Â
- 1 can (28 oz) crushed tomatoes Â
- 2 tbsp tomato paste Â
- 3 cups vegetable broth Â
- 1 bay leaf Â
- 1 tsp dried oregano Â
- ½ tsp red pepper flakes (optional) Â
- 1 lb shrimp (peeled & deveined)Â Â
- 1 lb sea scallops (dry)Â Â
- ÂĽ cup fresh parsley, chopped Â
- Lemon wedges, for serving Â
- Salt and pepper, to taste
Instructions
Â
- Heat olive oil in a large pot over medium heat.
- Sauté onion, fennel, and celery for 6–8 minutes until softened.
- Add garlic and cook for 1–2 minutes.
- Stir in tomato paste and cook for 1 minute.Add crushed tomatoes, broth, bay leaf, oregano, red pepper flakes, salt, and pepper.
- Bring to a boil, then simmer uncovered for 20–25 minutes.
Pat scallops dry. - Add shrimp and scallops to the simmering broth.
- Cook gently for 5–7 minutes until shrimp are pink and scallops are opaque.
- Remove bay leaf, stir in parsley, and adjust seasoning.
- Serve hot with lemon wedges and optional crusty bread or grilled polenta.
Notes
Avoid overcooking seafood to keep it tender. Substitute firm white fish for scallops if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 9 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 160 mg
Keywords: cioppino, seafood stew, shrimp and scallop stew, Italian seafood recipe, San Francisco cioppino