Last updated August 7, 2018
Learn how to make an Italian-American classic seafood stew on the grill. Grilled Cioppino is hearty and healthy and delicious with crusty grilled bread.
This is one of my favorite campfire recipes, especially when I’m camping by a beach where I can source really fresh seafood.
It can be cooked in a large cast iron pot on a stove, but there is just something about preparing it over an open campfire or on a grill with wood chunks or chips while sipping on a glass of crisp white wine.
It starts with a base of shallots, celery and garlic. I prefer shallots to regular onions because they’re a little sweeter. Then, add in some cherry tomatoes to create that rich broth.
Stew the vegetables with clam juice, chicken broth and dry white wine like chardonnay. Once those flavors merry, you’ll add in the seafood in stages. You don’t want to combine it all at once because the delicate shrimp and scallops will overcook. Save them for the end.
To thicken up the broth so that it’s velvety smooth, roll flour and butter into little balls and drop them into the stew. This technique is called beurre maine. It’s a cool way to add flour without getting clumps.
Just before the dish is ready, grill some crusty Italian bread. Slice the loaf in half horizontally, and cut it into 5-6-inch portions. Smear softened butter on the cut side. Sprinkle with some salt, garlic powder and Italian seasoning. Place buttered side down on a grill over low heat. Grill for 30-60 seconds. Watch it closely, so it doesn’t burn.
Grilled Cioppino - Classic Seafood Stew
- 2 tbsp olive oil
- 2 small shallots minced
- 2 stalks celery minced
- 3 cloves garlic minced
- 1/2 tsp red pepper flakes
- 1 cup cherry tomatoes
- 8 oz. clam juice
- 3 cups chicken broth
- 1 cup chardonnay
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1 lb clams
- 1 lb shrimp
- 1/2 lb scallops
- 2 tbs butter
- 2 tbs flour
Heat grill to medium. Place a large cast iron pot on the grill. Heat the olive oil. Sauté the shallots, celery, garlic and red pepper flakes, until tender. Add the tomatoes and sauté 3 minutes.
Add the clam juice, chicken broth, wine, salt, pepper and bay leaves. Top with a lid, close the grill and simmer for 30 minutes.
- Remove the lid. Add the clams. Close the grill, and cook 10 minutes. Add the scallops and shrimp and grill for 5 minutes.
- Combine the butter and flour in a small bowl, and roll into 3 balls. Drop the balls into the pot and cook, stirring occasionally for 5 minutes.
- Serve with grilled bread.