Cioppino: "Fisherman's Stew"
A mix of fish, crab, shrimp, and shellfish—cooked in a rich tomato-based broth with garlic, wine, and herbs.
Ingredients
- 3 tbsp butter
- 1 large onion chopped
- 4 cloves garlic minced
- 3 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp old bay seasoning
- 1 cup dry white wine
- 1 28 oz can crushed tomatoes
- 2 cups chicken stock
- 2 cups clam juice
- 2 bay leaves
- 1 lb musselfs fresh or frozen
- 1 lb tilapia filets or haddock, halibut, other white flesh fish
- 1 lb shrimp peeled & deveined
- 1 lb bay scallops
- fresh parsley for garnish
Instructions
- In a large pot over medium heat, melt butter until frothy and add onions. Sauté until tender, then add garlic and seasonings. Cook for 1 min. Add tomato paste and stir to coat, let caramelize and stick to the pan, about 5 mins.
- De glaze with white wine, then add canned tomatoes, clam juice, chicken broth & bay leaves. Let simmer for about 15 mins. Season w S&P to taste.
- Stir in mussels and cover with a lid until they open, about 6 mins. Discard any unopened mussels.
- Stir in tilapia, shrimp, & scallops and cover to let cook throughout, about 5-6 minutes. Test to make sure seafood has all been thoroughly cooked through. Top with fresh parsley and lemon zest if desired.
- Ladle into bowl and enjoy with garlic toast or crusty bread.
Notes
Customize with your favorite seafood! Add clams, crab legs, lobster tail + more!