Zimmy's Nook

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littleneck clams

Cioppino (Fisherman’s Stew)

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Top down images of a pot and two soup bowls filled with Cioppino (Fisherman's Stew) with clams, shrimp and squid. Garlic and herb toast surrounding the bowls.

I have to say that this Cioppino (Fisherman’s Stew) is the best soup/stew I’ve ever had.

It has many of the usual suspects found in a Cioppino: onions, shallots, fennel, fennel seeds, garlic, red pepper flakes, s&p, tomato paste, white wine, diced tomatoes, bay leaf, wild shrimp, clams, squid… but what took this over the top (for my humble taste buds) was the homemade lobster stock I pulled from the freezer!

The last time I boiled lobster, I added the shells back to the pot with corn cobs, veggies and herbs and made a big pot of intensely flavourful stock. I wasn’t sure how I’d use it, but now I think the other portion still frozen, is destined to end up in another pot of Cioppino!

I also added fresh corn kernels and finished the soup with tarragon (still growing in the garden).

Ingredients
  • 3 tablespoons olive oil
  • 1 fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 1/2 cup finely chopped celery
  • 1 teaspoon fennel seeds
  • 2 teaspoons salt
  • 2 garlic cloves, finely chopped
  • 1 teaspoon dried crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 6 cups fish stock
  • 1 bay leaf
  • 1 corn on the cob – kernels removed, cob reserved (or 1 cup frozen corn)
  • 1 1/2 pounds littlenecks clams, scrubbed and soaked in cold water for 20 minutes
  • 1 pound uncooked large wild shrimp, peeled and deveined
  • 3/4 – 1 pound, cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
  • Fresh tarragon leaves for serving
A white enamel tray with raw littleneck clams, shrimp and squid.
Preparation

Heat the oil in a large pot over medium heat.

Add the fennel, onion, shallots, celery, fennel seeds and salt, sauté until the onion is translucent, about 8-10 minutes.

Add the garlic and red pepper flakes, sauté 2 minutes. Stir in the tomato paste, stir to combine, and cook for 1 minute. Add wine and cook for 2 minutes. Add tomatoes with their juices, fish stock and bay leaf.

Cover and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the corn and the clams to the pot. Cover and cook until the clams just begin to open, about 5 minutes. Add the shrimp and squid. Simmer gently until the shrimp & squid are just cooked through, and the clams are completely open, about 5 minutes more (discard any clams that do not open).

Season the soup, to taste, with more salt, pepper and red pepper flakes.

Ladle the soup into bowls, sprinkle with tarragon leaves and serve with fresh bread or toast.

Tip:

What takes this dish from good-to-great is the quality, flavour & intensity of the fish stock. So next time you make lobster, shrimp, shellfish, keep the shells and take the time to reduce down the flavours of the shells, with veggies & herbs, then freeze it for the tastiest Cioppino ever!

An images of a pot and soup bowl filled with Cioppino (Fisherman's Stew) with clams, shrimp and squid. Garlic and herb toast in the background.

Feel free to switch up the seafood, I used mussels instead of clams in this pot.

Top down image of a fish stew filled with mussels, shrimp, calamari, lemons and surrounded with wine glasses and garlic toast.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below.

Cioppino (Fisherman’s Stew) was made and served in my gorgeous Hestan CopperBond Induction Copper  3.5-Quart Sauteuse

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Spicy Linguine with Clams and Shrimp

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Linguine with Clams and Shrimps in a two handled pan with lemon slices. Bread, wine and chili flakes surround the pan.

Spicy Linguine with Clams and Shrimp. The combination of sweet live Manila clams, fresh wild shrimp, garlic, white wine, cilantro, pepper flakes & lemon wedges, creates a light, fresh and very flavourful pasta dish… ready in just 25 minutes! 

Ingredients
  • 1 pound linguine pasta
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup chopped fresh cilantro (or flat-leaf parsley)
  • Kosher salt and freshly ground black pepper
  • Lemon wedges for serving
Clam Sauce
  • 3 tablespoons olive oil
  • ¼ cup chopped onions
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 cup white wine (Pinot Grigio)
  • 1 cup vegetable stock (or chicken stock)
  • 1 teaspoon crushed red pepper flakes
  • 1 pound Manila clams, scrubbed clean
Shrimp
  • 8-12, large wild shrimp, deveined, washed & dried
  • 1 1/2 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
Preparation
Pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (8 to 10 minutes). Drain and transfer to a large serving bowl. Add the butter and cilantro and toss until coated. Season with salt and pepper, to taste.

Sauce

In a large saucepan, heat the oil over medium-high heat. Add the onion, salt & pepper. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half (2-3 minutes). Stir in the broth, red pepper flakes & clams. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened (5 to 8 minutes).

While the clams cook, heat a pan over medium high heat, add the oil and warm through. Add the garlic, peppers, s&p and cook for 30-60 seconds. Add the shrimp and cook for 2 minutes, flip and cook for 2 minutes more.

Discard any unopened clams.

Using tongs, remove the clams from the saucepan and add to the shrimp pan. Pour 1/2 the shellfish cooking liquid over the pasta and toss well. Pour the remaining liquid over the shrimp and clams. Arrange the reserved clams, shrimp & sauce on top of the pasta and serve.

Serve with lemon wedges.

Linguine with clams and shrimps in a copper sauteuse pan with a handle.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Spicy Linguine with Clams and Shrimp recipe, you can find more of my favourite seafood recipes here.

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse

Proud Hestan Culinary Ambassador. Opinions in this post are my own.