Cioppino
Cioppino is a delicious Italian-American seafood stew that typically features an assortment of shellfish and fish. I went a little heavier on the fish in this recipe just to mix it up a bit.
Ingredients
- 2 pounds mixed fish fillets (cod, halibut, sea bass, or snapper), cut into 2-inch pieces
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 1 pound clams, cleaned
- 1/2 cup olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/2 cup chopped fresh parsley
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 2 cups fish stock, shrimp stock or clam juice (or any combination)
- 1 cup dry white wine
- Salt and pepper, to taste
- Crab claws (if you can find ’em and if you want ’em)
Preparation
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the parsley, oregano, and red pepper flakes, and cook for another minute.
- Add the crushed tomatoes, fish or chicken stock, and white wine to the pot. Bring to a simmer and cook for 10 minutes.
- Add the fish fillets to the pot and simmer for 5 minutes.
- Add the shrimp, mussels, and clams to the pot and cook for another 5 minutes or until the seafood is cooked through and the mussels and clams have opened.
- Season the cioppino with salt and pepper to taste.
- Serve the cioppino hot with crusty bread for dipping.