April 16 2021

Puttanesca Cioppino

3  comments

Classic puttanesca sauce, with briney capers and kalamata olives, meets rich cioppino stew, chock full of clams, mussels and local cod.

Add in hearty potatoes, hand crushed tomatoes and flavorful fennel for a well balanced, seriously delicious stew.

Even with summer right around the corner, a hearty fish stew full of freshly caught fish can't be beat!  Grab some crusty bread to sop it all up and you've got yourself one heck of a meal.

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What is a Puttanesca Sauce?


Puttanesca sauce on it's own is a tomato-based sauce that uses capers, kalamata olives, garlic and fresh parsley, that's best served over linguini.  You can find my original recipe for Puttanesca Sauce by clicking here.  


What is a Cioppino?


A cioppino is a tomato-based soup that typically uses garlic, onion, fennel, seafood stock and fresh herbs, all simmered together with an assortment of seafood and shellfish.  It's also called Fishermens Stew, and it's also one of my all-time favorite things to order in an Italian restaurant.

Personally I love the briney flavors of capers and olives from Puttanesca sauce, and because of that briney flavor they have, I knew they would go perfectly with some shellfish and cod.

For this recipe, I chose to use clams, mussels and cod.  You could either add to this or switch out fish for halibut, haddock, lobster, shrimp or whatever else your heart desires.

It took a little convincing from Ryan to actually like olives and capers, but once I got him on board (years in the making), and told him I was going to add hearty chopped potatoes to the stew, he was a happy man.


The More Time the Better


As with any soup or stew, the more time it sits, the better it will taste.  Since this stew has fish in it however, I wouldn't let it sit more than one day before serving it, or having it for leftovers.  

You'll at least want to plan on letting it simmer for about 30 minutes before adding the fish in, to let the potatoes soften.  Once softened, add your clams and fish filets and let them cook for about 5 minutes before adding the mussels.  I find that mussels take less time to cook than clams.

Finish it off by serving the stew with fresh chopped parsley and crusty bread to sop up anything left in the bowl!


The Recipe


You can click here to print the recipe.  Enjoy!

What do you think?

Let me know by commenting below.

About the author 

Lauren Collins

Through the eyes of a fishermans' wife, I'm excited to share my cooking and photography with you here on MFCC. You can learn more about cooking, and get more recipes by visiting my website Creatively Delish.


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