4 servings (serving size: about 1 3/4 cups stew and 10 mussels)

Serve a seafood stew loaded with shrimp, mussels, and fish. Pair with a bright lemon-dressed salad to accent the fresh flavor of the seafood.

How to Make It

Step 1

Heat oil in a Dutch oven over medium-high heat. Add potatoes and next 5 ingredients (through saffron); sauté 5 minutes or until vegetables start to soften. Stir in wine, tomatoes, and clam juice; bring to a boil. Cover and cook 15 minutes.

Step 2

Add mussels, shrimp, and cod to pan; cover and cook 6 minutes or until cod is done and mussel shells open. Discard any unopened shells. Stir gently to break cod into chunks. Sprinkle with basil.

Step 3

Lemon-dressed salad: Combine 1 1/2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 minced garlic clove, stirring with a whisk. Combine 6 cups gourmet salad greens, 1 cup halved cherry tomatoes, and 1/2 cup slivered red onion. Drizzle dressing over salad; toss gently to coat.

Ratings & Reviews

nyfoodie's Review

April 30, 2009
I was very disappointed with this recipe. There really wasn't any flavor. When I added in salt and pepper, all I really tasted was salt and pepper. Needs more zip. Certainly was fast but just not that tasty. Maybe white wine? Next time I'm craving cioppino, I'll research a different recipe.

carolfitz's Review

April 18, 2009
This was great. Made to recipe except used half red-skinned and half yukon gold potato, fresh oregano and doubled the amount of saffron because we like it. Made through step 1 in the morning and finished with step 2 in the evening -- so it made a very impressive and sophisticated but "lightning-fast" dinner. Remember to check the vegetables to make sure they're tender before you add the fish. Served with the recommended lightly-dressed salad, garlic ciabatta sticks, and Kendall Jackson Chardonnay.

cathyslater's Review

March 21, 2009
Made this twice this week because it was so good. Had to use mussels that were from Safeway frozen in a box but they were fine. Would definately make again.

LMWilson's Review

March 18, 2009
Thought the receipe was great. I did need to spice it up a bit for my taste. It definitely was tasty and the family enjoyed it.

trophymomha's Review

March 10, 2009
I was very disappointed with this recipe. The broth was very bland. This was surprising since the base was made with clam juice and white wine. Even with the fennel, garlic and oregano I thought it lacked flavor. The only ingredient I didn't add was the saffron because my supermarket didn't have it, but I substitued some parsley instead. Maybe that 1/8 tsp. of saffron would have made the difference but I doubt it. I also made it with clams since I don't like mussels and added scallops. I also added some salt and pepper since the recipe didn't call for that either. The fish was delicious, perfectly cooked and tender, but the broth was a disappointment. I will search out another CL cioppino recipe and try again.