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5 sustainable seafood recipes

fish stew in bowl next to bottle of Voodoo Queen hot sauce

Photo: Enrique Gili

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Italian Fish Stew

Ciopinno is hearty fish fuel for the cooler winter months. This version is just as richly textured and flavorful as more traditional versions that include shrimp and anchovies.
Italian Fish Stew
  • 1 pound any combination of squid, crab or clam, chopped
  • 1 fillet whitefish; Pacific cod, farmed tilapia, farmed catfish, chopped
  • 1/2 pound whole clams, rinsed
  • 1/2 pound whole mussels, rinsed, debearded
  • 28 ounces canned crushed tomatoes
  • 16 ounces fish stock
  • 6-8 ounces white wine
  • 1 large white onion, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon paprika
  • 2 tablespoons Italian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons cooking sherry
  • 1 teaspoon cayenne pepper powder
  • 1 teaspoon thyme, dried
  • Salt and pepper to taste
Time estimates

Prep time: 45 min  

Total time: 1 hour 30 minutes  


  1. Discard any shellfish that cracked or open shells.
  2. Drizzle olive oil in large pot. Add onions and celery. Saute onions over medium-high heat until soft, about five minutes. Add garlic and cook for about one minute. Add Italian seasoning and thyme. Stir until aromatic, about two minutes.
  3. Stir in tomatoes and fish stock. Bring to boil and simmer for about 15 minutes.
  4. While soup is simmering, combine whole clams and mussels in large saucepan. Add white wine. Cook over medium-high heat until shells open, about five minutes. Discard any that remain closed. Reserve broth.
  5. Add fillet, cooked shellfish and wine broth to soup. Add cooking sherry and cayenne pepper. Stir ingredients and bring to boil. Add salt and pepper to taste.

Serves 4 to 6.