Hearty Cioppino

local_grocery_store Ingredients

• 2 tablespoons Olive oil, divided
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1 Bell pepper, diced
• 1/2 teaspoon Red pepper flakes
• 2 tablespoons Tomato paste
• 1 cup White wine
• 1 can (14 oz) Canned diced tomatoes
• 2 cups Fish stock
• 1 Bay leaf
• 1/2 teaspoon Dried thyme
• to taste Salt
• to taste Black pepper
• 1.5 lbs Fresh seafood (e.g. shrimp, mussels, clams, fish fillets), cleaned and deveined
• 2 tablespoons Fresh parsley, chopped
• for serving Crusty bread

restaurant_menu Method

1. 1.Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
2. 2.Add the chopped onion, minced garlic, diced bell pepper, and red pepper flakes to the pot. Cook until the vegetables are softened, about 5 minutes.
3. 3.Stir in the tomato paste and cook for another 2 minutes.
4. 4.Pour in the white wine and let it simmer for 3-4 minutes to reduce slightly.
5. 5.Add the diced tomatoes, fish stock, bay leaf, dried thyme, salt, and black pepper to the pot. Bring the mixture to a simmer and let it cook for 15-20 minutes to allow the flavors to meld together.
6. 6.While the broth is simmering, prepare your seafood. Clean and devein the shrimp, scrub the mussels and clams, and cut the fish fillets into bite-sized pieces.
7. 7.Add the seafood to the pot and gently stir to submerge it in the broth. Cook for 5-7 minutes, or until the shrimp is pink and cooked through and the mussels and clams have opened.
8. 8.Remove the pot from the heat and discard any mussels or clams that did not open.
9. 9.Sprinkle the chopped parsley over the cioppino and drizzle with the remaining tablespoon of olive oil.
10. 10.Serve the cioppino hot with crusty bread for dipping and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize your cioppino by adding your favorite seafood or adjusting the spice level to your liking.
• chevron_rightServe the cioppino with a side of garlic bread for an extra delicious meal.
• chevron_rightLeftovers can be stored in the refrigerator for up to 2 days. Gently reheat on the stovetop before serving.