Seafood Cioppino Stew


20 min


60 min






  • 2 lbs. king crab legs or dungeness (shells cracked)
  • 1lb. mussels, scrubbed, debearded
  • 1-2 lbs. large uncooked shrimp, peeled and deveined
  • 1 lb. bay scallops
  • 1/2 lb. Alaskan cod filet (or halibut), cut into large pieces
  • 1 loaf sourdough bread
  • 1/2 cup butter
  • 1 onion, chopped 
  • 1 small fennel bulb, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 1/4 fresh parsley, chopped
  • 2 tbsp. Kinder’s Mediterranean Seasoning
  • 1/2 tsp. crushed red pepper
  • 1 (28 oz.) can crushed tomatoes
  • 1 (14.5 oz.) can fire-roasted diced tomatoes (or regular)
  • 1 1/2 cups of white wine 
  • 4 cups seafood stock
  • 3 bay leaves
  • 1/4 cup fresh parsley, chopped for garnish


    1. In a large pot over medium-high heat, melt butter then add onion, fennel, parsley until the onions are translucent and soft, about 8 minutes. 
    2. Add garlic, Kinder's Mediterranean Seasoning and red pepper flakes, saute for 2 minutes. 
    3. Add crushed and diced tomatoes, white wine, seafood stock and bay leaves, cover and reduce heat to medium low. Simmer for 30 minutes, stirring occasionally. 
    4. Increase heat to medium and add mussels, cook for 5 minutes or until they start to open. 
    5. Add shrimp and scallops, cook one minute. 
    6. Add cod and crab legs, cover and cook for 3-5 minutes until shrimp and scallops are just firm. Remove any mussels that did not open.
    7. Garnish with parsley and serve with sourdough bread.  Enjoy!


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