Irresistible Cioppino
A delightful Italian-American seafood stew loaded with a rich variety of fresh seafood, infused with aromatic herbs and spices, perfect for family gatherings or romantic dinners.
Ingredients
Seafood Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned
- 1 lb white fish (like cod or halibut), cut into chunks
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup fish stock or broth
- 1 cup dry white wine
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon red pepper flakes adjust for spice preference
- to taste Salt and pepper
Instructions
Preparation
- Prep the shrimp by peeling and deveining, clean the mussels thoroughly, and cut the fish into bite-sized chunks. Dice the onion and mince the garlic.
Cooking the Base
- In a large pot, heat the olive oil over medium heat, add the diced onion and cook until translucent (about 5 minutes). Stir in minced garlic and cook for another minute.
Making the Broth
- Add crushed tomatoes, fish stock, and white wine to the pot. Stir in fresh parsley and red pepper flakes. Season with salt and pepper to taste, bring to a simmer, and cook for 15 minutes.
Adding the Seafood
- Carefully stir in the seafood: shrimp, mussels, and fish. Cover the pot and cook for another 10-15 minutes until mussels open and shrimp turns pink.
Final Checks
- Check for doneness; mussels should all be opened, and shrimp should be firm. Discard any unopened mussels.
Serving
- Ladle into bowls, garnish with additional parsley, and serve hot with crusty bread.
Storing Leftovers
- Allow any leftovers to cool before storing in airtight containers. They can be kept in the fridge for up to 2-3 days.
Notes
For a vegetarian option, replace seafood with hearty vegetables and use vegetable broth. Ensure to adjust seasoning to taste.