Cioppino (Seafood Stew)

  • 1 Tbsp olive oil 
  • 1 onion chopped
  • 1 stalk celery chopped
  • 1 1/2 tsp Cooking with Greens Pink Himalayan Sea salt
  • 1/4 tsp Cooking with Greens No Salt Onion Black Pepper blend
  • 2 tsp sugar
  • 3/4 cups white wine
  • 3 Tbsp fire roasted red peppers in jar chopped
  • 3/4 pounds large shrimp - peeled and deveined
  • 3/4 cups crabmeat
  • Fresh basil for garnish
  • Over medium-low heat melt butter and olive oil in a large stockpot, add onions, shallot, celery and parsley. Cook slowly, stirring occasionally until onions and celery are soft. Add in garlic and cook for 30 seconds to 1 minute until fragrant.

  • Add tomatoes to the pot, roasted red peppers, chicken or seafood broth, bay leaf, Italian blend, Onion Black pepper blend, pink salt, sugar and wine. Mix well. Cover and simmer 30 minutes. Take out 1 or 2 ladles full of stock and place it in a small sauce pan. Add in mussels and clams. Cook until clams and mussels open. Remove any mussels or clams that are still closed. return to stockpot. Stir in the shrimp, scallops, and crabmeat. Stir in fish. Bring to boil or cook until fish is just done. Ladle soup into bowls and serve with warm, crusty bread and garnish with fresh basil!

* remove any clams or mussels that do not close tight BEFORE cooking, and remove any that are closed tight AFTER cooking. Do not eat these.


Just before cooking, soak your mussels in fresh water for about 20 minutes. As the mussels breathe, they filter water and expel sand. After about 20 minutes, the mussels will have less salt and sand stored inside their shells.

3. Most mussels have what is commonly called a "beard," also known as byssal threads. The beard is made of many fibers which emerge from the mussel's shell.

4. To remove the beard, hold the mussel in one hand, cover the other hand with a dry towel, and grasp the beard; give it a sharp yank toward the hinge end of the mussel. This method will not kill the mussel. If you were to pull the beard out towards the opening end of the mussel you can tear the mussel, killing it. Discard the byssal threads.

5. Remove the mussels from the water. Don't pour the mussels and water into a strainer because the sand has sunk to the bottom of the bowl; you'd end up pouring the sand back on top of the mussels. Put the mussels in another bowl of clean, cold water

6. Use a firm brush to brush off any additional sand, barnacles, or other oceanic attachments. Rinse the mussels under cool tap water, and set aside. Dry with a towel before cooking.

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