Cioppino
Cioppino is a seafood stew prepared by simmering fish, shellfish, and vegetables in a tomato-based broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Olive Oil | 3 | Tbsp |
| Onion | 1 | Count |
| Garlic | 4 | Clove |
| Fennel Bulb | 1 | Count |
| Red Bell Pepper | 1 | Count |
| Tomato Paste | 2 | Tbsp |
| Canned Tomatoes | 800 | Grams |
| Fish Stock | 500 | Milliliters |
| Dry White Wine | 250 | Milliliters |
| Bay Leaf | 1 | Count |
| Dried Oregano | 1 | Tsp |
| Dried Thyme | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Mussels | 500 | Grams |
| Clams | 500 | Grams |
| Shrimp | 300 | Grams |
| White Fish Fillets | 400 | Grams |
| Fresh Parsley | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, fennel, and red bell pepper. Sauté until vegetables are softened, about 10 minutes.
- Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, fish stock, white wine, bay leaf, oregano, thyme, salt, and black pepper. Bring to a simmer.
- Reduce heat to low and let the broth simmer for 30 minutes to allow flavors to meld.
- Increase heat to medium-high. Add mussels and clams to the pot. Cover and cook until shellfish open, about 5 minutes. Discard any that do not open.
- Add shrimp and fish chunks to the pot. Cover and cook until shrimp are pink and fish is cooked through, about 5 minutes.
- Stir in chopped parsley. Taste and adjust seasoning if necessary. Serve hot with crusty bread.
Prep
- Thaw shrimp if frozen.
- Scrub and debeard mussels.
- Scrub clams.
Kitchen equipment
Large Pot With Lid