You’ll want to serve this aromatic, tomato based seafood stew with thick slices of warm, crusty bread. Feel free to substitute with the seafood of your choice, as is the Cioppino tradition.


1/4 cup olive oil

1 1/2 cups onion, coarsely chopped

1 large leek, white and pale green parts only, halved and thinly sliced

3 large cloves of garlic, minced

1/8-1/4 teaspoon crushed red pepper flakes, according to taste

1 (28 ounce) can Italian style crushed tomatoes

1 (28 ounce) can diced tomatoes

1 1/2 cups white wine


1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried thyme

pinch of allspice

15 small clams, well scrubbed

1/2 pound shrimp, shelled and deveined

1/2 pound sea scallops, halved

1 pound scrod or cod, cut into 1-inch pieces

2 tablespoons fresh parsley, minced

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Heat olive oil in a large pot. Add onions and leeks and sauté about 5 minutes until onion is translucent, do not brown. Add garlic and red pepper flakes, sauté 1 minute. Stir in crushed tomatoes, diced tomatoes, wine, honey and spices. Bring to a simmer and cook 20 minutes.
Add seafood, cover and cook about 5 minutes until clams open and shrimp just turn pink. Stir in parsley and ladle into bowls to serve.
Serves: 4-6