On the Menu: Beaumont’s Cioppino

Beaumont’s Eatery’s Cioppino

  • 4 large garlic cloves, minced
  • 2 medium onions, finely chopped
  • 1 bay leaf
  • 1 teaspoon marjoram
  • 1 pinch saffron
  • 1 teaspoon paprika
  • 1 teaspoon dried hot red pepper flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • ½ pound fingerling potatoes halved
  • 1 green bell pepper small dice
  • 3 celery stalks small dice
  • 2 carrots small dice
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
  • 2 cup chicken stock
  • 15 manila clams
  • 15 black mussels
  • 1 pound skinless red snapper or other mild white fish
  • 1 pound large shrimp shelled and deveined
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 3 tablespoons finely chopped fresh basil
  • 1 baguette cut into 4-6 large pieces and toasted
  • Garnish: chopped parsley, olive oil, and toasted baguette


Cook garlic, onions, celery, carrots, bay leaf, saffron, paprika, marjoram, and red pepper flakes with salt and pepper in oil in a large heavy pot over moderate heat, stirring, until mixture is well caramelized, about 8 minutes. Stir in bell pepper and tomato paste and cook, stirring, 3 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, potatoes, and chicken stock, simmer 25 minutes.  Salt and pepper to taste.

While stew is simmering in it the last 5 minutes of cooking add fish and shrimp.  After 3 minute of cooking add clams and mussels.  Cover pot and let simmer remaining two minutes or until shellfish has opened. Discard bay leaf, transfer stew to a large bowl to serve.  Garnish with parsley, olive oil, and toasted baguette. 

4-6 servings



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