Cioppino

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb littleneck clams, scrubbed
• 1 lb large shrimp, peeled and deveined
• 1 lb firm white fish fillets, cut into chunks
• 1 can (28 oz) crushed tomatoes
• 1 cup dry white wine
• 3 cloves garlic, minced
• 1 medium yellow onion, diced
• 2 tbsp olive oil
• 1 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped

Directions

1. Heat olive oil in a large pot over medium heat, then cook the onion until soft, about 5 minutes, and stir in the garlic and red pepper flakes for one more minute.
2. Pour in the white wine and let it simmer for 2 minutes to cook off the alcohol.
3. Add the crushed tomatoes and 2 cups of water, bring to a gentle simmer, and season with salt and pepper.
4. Add the clams, cover the pot, and cook for about 5 minutes until the clams start to open.
5. Stir in the shrimp and fish chunks, cover again, and cook another 4 to 5 minutes until shrimp are pink and fish flakes easily.
6. Discard any clams that did not open, ladle the stew into bowls, and top with fresh parsley.

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