Cioppino
Discover the flavors of San Francisco with a homemade Cioppino seafood stew. Made with fresh seafood and a hearty tomato base, Cioppino is naturally healthy and easy to prepare.
Ingredients:
- 2 tbsp. extra-virgin olive oil
- 1/2 Onion diced
- 2-3 Celery Ribs diced
- 1 tsp. Kosher Salt
- 1/2 tsp. Black Pepper
- 3 Garlic Cloves minced
- 1/2 tsp. Red Pepper Flakes
- 1/2 tbsp. Tomato Paste
- 1 tsp. Dried Oregano
- 1 cup Dry White Wine
- 1 28- oz. Can San Marzano Tomatoes hand-crushed
- 2 Bay Leaves
- 1 8- oz. Bottle Clam Juice can leave out and use the canned clam water
- 1.5 cups Seafood Stock or Vegetable Stock
- 2 6.5- oz Cans of Clams plus the packing water, if not using clam juice
- 1 16- oz. Bag of Shrimp Scallops, and Calamari (or any combination you prefer), defrosted
- 1 lb. Skinless Flaky White Fish like Cod Bass, Halibut, or Haddock, cut into 1-inch pieces
- 2-3 tbsp. Flat-leaf Parsley chopped
Instructions:
- In a large pot over medium heat, heat oil. Add onion, celery, salt, pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes. Continue to cook, stirring constantly, until garlic is fragrant, 1 to 2 minutes.
- Add tomato paste and oregano and cook, stirring, 1 minute. Now add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes.
- Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer and cook, covered, for 25-30 minutes. Taste and adjust seasoning.
- Add clams, shrimp, calamari and scallops.
- Arrange the fish on top of the stew, cover, and simmer until the fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in parsley.
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