How to Make Seafood Cioppino

This one-pot (Dutch oven recommended) seafood stew can be made at home, but tastes even better when made over an open flame at a campsite.

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Photo by: Jeremy Pawlowski

Jeremy Pawlowski

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Although this dish has a lot of ingredients, it is quite simple can all be cooked in a Dutch oven, it also can make more than enough food for a big group of fellow campers. 

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Photo by: Jeremy Pawlowski

Jeremy Pawlowski

Ingredients

  • 1 pound shrimp
  • 1 pound clams
  • 1-1/2 pounds mussels 
  • 1 pound cod
  • 1 pound tilapia 
  • onion
  • (4) garlic cloves
  • (2) tomato 
  • 32-oz tomato puree 
  • 16-oz lobster stock 
  • (2) cups white wine
  • olive oil
  • chili powder, oregano, parsley to taste
  • loaf of bread for dipping

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Photo by: Jeremy Pawlowski

Jeremy Pawlowski

You’ll want to cook this dish on coals from wood, so get your fire started in advance of actually wanting to cook the meal. Once the coals are ready to go, place the Dutch oven in the fire pit and coat the inside of the pot with olive oil. While you are waiting for the oil to heat, start chopping the onion, garlic and tomatoes. After five minutes or so, throw the chopped onions, garlic and tomatoes into the pot.

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Photo by: Jeremy Pawlowski

Jeremy Pawlowski

When the onions are brown, add the white wine, lobster stock and tomato puree. At this point, cover the Dutch oven and let it simmer for ten minutes.

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Photo by: Jeremy Pawlowski

Jeremy Pawlowski

In the meantime, cut the fish into cubes. 

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Photo by: Jeremy Pawlowski

Jeremy Pawlowski

After ten minutes, add the fish to the Dutch oven and allow it to cook for five minutes. And last but not least, add the shrimp, clams, mussels and spices; allow this to cook for another nine minutes while stirring the entire mixture. And that’s it, serve in bowls and use a slice of bread to soak up the soupy base!

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Photo by: Jeremy Pawlowski

Jeremy Pawlowski

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