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  • Writer's pictureDonna

Spinach & Mushroom Cioppino (Seafood Stew)

Light seafood stew with hearty mushrooms, spinach, tomatoes, and a medley of seafood.


I developed this version of cioppino, a seafood stew, more than a decade ago based on foods my kids would eat (shrimp, scallops, mussels) and ingredients I love (spinach, mushrooms, tomatoes). It became a household staple and our traditional New Years Day dinner!

This version is packed with a variety of fresh mushrooms and, as we live in the Midwest, frozen shellfish. You can serve it with fresh french bread (great for sopping up the broth), rice, or pasta. It is the perfect seafood dish for a dreary, cold winter day.


The broth is generated by the fresh ingredients and wine. You should have a broth that is bubbling over the surface of the vegetables by the time you add the seafood. If you don't you can add a little more wine or water until you have enough broth.


Spinach & Mushroom Cioppino (seafood stew)

Ingredients

  • 1 bag fresh spinach leaves

  • 2-3 fresh portabello mushrooms

  • 2-3 cups assorted fresh mushrooms

  • 1 shallot

  • 2 cloves of garlic (optional; we skip this for health reasons)

  • 1/2 cup sun-dried tomatoes

  • 1-2 large tomato

  • Zest and juice of one lemon

  • 1 lb frozen peeled, de-veined, tail-off shrimp

  • 1/2 lb frozen sea scallops

  • 1 small package of mussels with or without the shells

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1/2 c dry white wine

  • 1 tbsp fresh chopped basil

  • 1 tbsp fresh chopped parsley

  • 2 tsp red pepper flakes

  • 1 tsp black pepper

  • Salt to taste (optional; we skip this for health reasons)

  • Fresh shaved or shredded Parmesan cheese (optional)


Directions

  1. Prepare all fresh ingredients and set them aside in their own bowls:

    1. Roughly chop all the mushrooms

    2. Dice the tomato

    3. Dice sun-dried tomatoes

    4. Dice the shallot (and/or garlic)

    5. Zest lemon

    6. Juice the lemon

    7. Chop the herbs (you can sometimes find chopped herbs at the store and that saves a step here)

  2. In a large stock pot on medium heat, add the olive oil, butter, shallots, lemon zest, and sun-dried tomatoes. Cook stirring frequently until shallots are translucent.

  3. Add wine and stir to incorporate any cooked bits on the bottom of the pan.

  4. Add the fresh tomato and half the lemon juice, cover and cook for 3-5 minutes until it starts to breakdown a little.

  5. Add the portabello mushrooms, cover and cook for 5-10 min.

  6. Add the remaining mushrooms and half of the fresh spinach, cover and cook until the bubbly and the spinach begins to wilt.

  7. Add the frozen scallops, cover, and cook for 5 minutes.

  8. Add the frozen shrimp and mussels, top with the remaining spinach, cover, and cook for 10-15 minutes. Stir occasionally and monitor the shrimp and scallops to ensure they are cooked. Shrimp are done once all of them are pink. Scallops begin to show cracks in their surface when they are done.

  9. Add the remaining lemon juice, stir, remove from heat and serve.


This is great served over pasta or rice and a side of french bread. We also like to top it will a little fresh, grated Parmesan cheese.



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