Quick and Easy Cioppino
This tomato based fish stew is simple to make and the broth is perfect for sopping up with some crusty bread.
- In a large pot, heat oil over medium heat; sauté onion, celery and red pepper for 3 minutes. Add garlic, salt and red chili flakes and cook one minute more.
- Pour in broth and bring to a simmer. Add shrimp, tomatoes and mussels or clams, cover and cook just until shells are open and discard any unopened shells. Sprinkle with basil.
- Ladle into shallow bowls with broth and serve with crusty bread.
Toss leftovers with cooked pasta and use as a delicious sauce!
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Seafood Broth
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