Cioppino
(11 votes, average: 4.36 out of 5)
Loading...This tomato-based seafood stew is a naturally healthy, super comforting one-pot meal that you can make with any variety of seafood you like.
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.
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.