Cioppino
Cioppino is a seafood stew prepared by simmering fish, shellfish, and tomatoes with herbs and wine.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Olive Oil | 3 | Tbsp |
| Onion | 1 | Count |
| Garlic | 4 | Clove |
| Fennel Bulb | 1 | Count |
| Red Bell Pepper | 1 | Count |
| Celery | 2 | Stalk |
| Tomato Paste | 2 | Tbsp |
| Canned Tomatoes | 800 | Gram |
| Fish Stock | 500 | Milliliter |
| Dry White Wine | 250 | Milliliter |
| Bay Leaf | 1 | Count |
| Dried Thyme | 1 | Tsp |
| Dried Oregano | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Mussels | 500 | Gram |
| Clams | 500 | Gram |
| Shrimp | 300 | Gram |
| White Fish Fillets | 400 | Gram |
| Fresh Parsley | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, fennel, red bell pepper, and celery. Cook 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, thyme, oregano, salt, and black pepper. Bring to a simmer.
- Cover and simmer for 30 minutes to blend flavors.
- Add mussels and clams to the pot. Cover and cook until they begin to open, about 5 minutes.
- Add shrimp and fish chunks. Cover and cook until shrimp are pink and fish is cooked through, about 5 more minutes.
- Discard any unopened mussels or clams. Stir in fresh parsley and adjust seasoning if necessary.
- Serve hot with crusty bread.
Prep
- Clean and debeard mussels.
- Scrub clams.
- Peel and devein shrimp.
Kitchen equipment
Large PotFish Stock