Recipe: Cioppino

Cioppino

Serves 6

Ingredients

Method

¼ cup Olive Oil

1 Large Onion, Chopped

1 Large Bell Pepper, Chopped

4 Garlic Cloves, Minced

1½ cups Dry White Wine

28 oz. Canned Crushed Tomatoes

32 oz. Fish Stock Or Clam Juice

1 tsp. Dried Oregano

1 tsp. Dried Basil

½ tsp. Red Pepper Flakes (optional)

¼ tsp. Salt And Black Pepper, To Taste

1 lb. Firm White Fish, Such As Halibut Or Cod, Cut Into Bite-sized Pieces

1 lb. Mussels, Scrubbed And Debearded

1 lb. Clams, Scrubbed

1 lb. Large Shrimp, Peeled And Deveined

¼ cup Chopped Fresh Parsley or Basil

Crusty Bread, For Serving

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic, cooking until the vegetables are softened, about 5-7 minutes.

Stir in the dry white wine, crushed tomatoes, fish stock, oregano, basil, and red pepper flakes (if using). Season the broth with salt and black pepper, to taste. Bring the mixture to a simmer and cook for 20-30 minutes, allowing the flavors to meld.

Add the firm white fish to the pot, followed by the mussels, clams, and shrimp. Cover the pot and cook for an additional 5-7 minutes, or until the shellfish have opened and the shrimp are cooked through.

Discard any unopened shellfish.

Stir in the chopped fresh parsley or basil leaves.

Ladle the Cioppino into serving bowls, ensuring each portion contains a mix of fish and shellfish.

Serve the Cioppino hot, with crusty bread on the side for dipping.