Seafood Cioppino Stew with Flat Bread

Photo and recipe by Carolyn Davidson Hicks
Photo and recipe by Carolyn Davidson Hicks


1 lb bag of seafood mix (muscles, calamari, octopus, clams, crab and shrimp.)

14.5 oz can of  Diced Tomatoes

1/4 cup of Tomato Sauce

2  cups of chopped red and green bell peppers

2  chopped stalk of celery

1 minced clove of garlic (Use as much or as less as you prefer!)

1/4 cup of chopped cilantro and basil

2 cups vegetable or seafood stock (can substitute with water and 1 tablespoon of Clam Base, Lobster Base or Vegetable cooking Base) The onions will give a lot of water to your stew so be careful on the amount of stock or it becomes more like a soup rather than a stew!


Bring stock to a low simmer and add all chopped vegetables, diced tomatoes, sauce, garlic, salt, pepper, herbs and allow to cook until almost tender, add calamari and octopus and cook for until almost tender, then add the rest of the seafood last, cook only about 5 minutes on low heat!

Serve with Flat Bread.

We used Pillsbury Pizza Dough! Spray pan, preheat oven to 325. Flatten out dough and cut in to oblong shaped bread and place in pan. Spray down with butter and sprinkle with Parmesan and bake until golden brown! Very tasty!