Name: Seafood Cioppino
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Serves 6-8
Ingredients: 1/4 cup olive oil; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 bay leaf; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 1 can (28 oz) crushed tomatoes; 2 cups fish stock or clam juice; 1 cup dry white wine; 1 lb firm white fish (cod, halibut, or sea bass), cut into 2-inch chunks; 1 lb large shrimp, peeled and deveined; 1 lb mussels, scrubbed and debearded; 1/2 lb calamari, cleaned and sliced into rings; 1/4 cup fresh parsley, chopped; 1 loaf crusty sourdough bread, for serving

Instructions

Prepare the base

Heat olive oil in a large pot over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic, bay leaf, oregano, and red pepper flakes, and cook for another minute until fragrant.
Create the broth

Pour in the crushed tomatoes, fish stock, and white wine. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes to allow flavors to meld together and the broth to reduce slightly.
Add firm fish

Add the chunks of white fish to the simmering broth. Gently stir and cook for about 5 minutes until the fish begins to turn opaque but is not fully cooked.
Add shellfish

Add the shrimp and calamari to the pot, stirring gently. Then add the mussels, positioning them so they're partially submerged. Cover the pot and cook for 5-7 minutes until the shrimp are pink, fish is cooked through, and the mussels have opened.
Check seafood doneness

Remove the lid and check that all seafood is properly cooked. Shrimp should be pink and opaque, fish should flake easily, and all mussels should be open (discard any that remain closed).
Serve

Remove the bay leaf. Ladle the cioppino into large, shallow bowls. Sprinkle with fresh parsley and serve immediately with slices of crusty sourdough bread for dipping into the flavorful broth.

Seafood Cioppino

Ingredients

Instructions

Nutritional Information