Cioppino with Mussels and Halibut
with green salad
Cioppino is an Italian-style stew. The key flavor of the stew comes from the tomatoes and garlic that highlight the seafood. While we chose mussels and halibut for this version, just about any seafood will work.
Smarts: The halibut will cook quickly, so slice it into larger pieces so that it doesn’t overcook.
- Zucchini - 8 oz, diced
- Onions, medium - 1, diced
- Garlic - 3 cloves, diced
- Halibut - 1 lb (sub any white fish like cod, tilapia, or mahi mahi)
- Mussels - 8 oz
- Lemons - 1, wedges
- Tomatoes, whole in juice (28 oz / 794 g) - 1 can
- Butter - 2 Tbsp
- Oregano, dried - 2 tsp
- Stock, any type - 2 cups
- Bay leaves - 2
- Red pepper flakes - 1/2 tsp, more or less to taste
- Lemon juice - 2 tsp
- Oil, olive - 1 Tbsp
- Grapes - 1 cup, halved
- Mustard, Dijon - 1 tsp
- Vinegar, balsamic - 1 Tbsp
- Oil, olive - 2 Tbsp
- Mixed greens - 6 oz
Halibut - Rinse and pat dry. Slice into large pieces (about 3 / serving) and season with some salt and pepper. (Can be done 1 day ahead)
Mussels - Clean and debeard mussels (this is usually done by your fishmonger, but in the rare case that yours did not come debearded, here’s a demo from The Kitchn). Scrub and soak in a bowl of water. (Can be done 1 day ahead)
Grapes / Lemons - Prep as directed.
Place a colander over a small bowl. Pour tomatoes into the colander and let drain for a few minutes. (Reserve the liquid and the tomatoes.)
Heat a large Dutch oven or saute pan (use one that has a lid) over medium heat. Add butter. When butter melts, add zucchini, onions, and garlic with some salt. Saute until very tender, 4 to 6 minutes.
Stir in dried oregano until fragrant, ~1 minute.
Use your hands to break apart the whole tomatoes as you add them to the pot with the aromatics. Stir tomatoes until most of their liquid has cooked off and they are starting to stick to the bottom of the pan, 5 to 6 minutes.
Stir in stock, reserved liquid from the tomatoes, bay leaves, and red pepper flakes.
Reduce heat to low-medium and simmer liquids for 5 minutes to let the flavors develop.
Add halibut and mussels to the pot. Cover with a lid and cook until halibut is tender and mussels have opened up, 5 to 8 minutes.
Meanwhile, in a large serving bowl, whisk together mustard, vinegar, and olive oil (portion for salad) with some salt and pepper. Add grapes and mixed greens. Wait to toss salad until right before serving.
Return to cioppino. Discard bay leaves and any mussels that didn’t open up. Stir in lemon juice.
Ladle cioppino into bowls and serve with lemon wedges. Drizzle each portion with olive oil (portion for cioppino). Serve with salad. Enjoy!
Very good. Used precooked frozen mussels because that’s what was easy.1 Helpful
This turned out great! I was afraid the spices wouldn't be enough for me but they came together beautifully0 Helpful
This was a winner. Everyone loved and it made a lot of leftovers. I used cod and Trader Joe's Langostino Tails.0 Helpful
This recipe is a very good basis for cioppino, but I needed to double spices and add about 2 tablespoons of Italian spice blend. Next time, I would get a wider variety of seafood. But I would definitely make this again.0 Helpful
Flavor was ok, but versions I have had were richer with more broth. Diced all the veg, but still chunkier than what I've had, and less tomato-y, even after adding some paste and more stock.0 Helpful
Excellent meal! Would definitely make it again.0 Helpful
It was fine, but wasn't WOW. I didn't have wine, so maybe using all stock did it? But it was soup, not stew; it was runny, not thick. It seems like if I used a can of diced tomatoes plus V8 or V8 Spicy, it might be better? But I don't know. Didn't love it.0 Helpful