Cioppino (Seafood Stew)

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 4 cups seafood stock
• 1 teaspoon red pepper flakes (optional)
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1 pound shrimp, peeled and deveined
• 1 pound firm white fish, cut into chunks
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper; cook until softened.
2. 2 Stir in thyme, oregano, and red pepper flakes (if using) and cook for another minute.
3. 3 Add crushed tomatoes, tomato paste, and seafood stock. Bring to a simmer.
4. 4 Add mussels and clams to the pot, cover, and cook until they begin to open, about 5 minutes.
5. 5 Add shrimp and fish to the pot. Simmer until seafood is cooked through, about 5-7 minutes.
6. 6 Discard any shellfish that did not open. Season with salt and pepper to taste.
7. 7 Garnish with chopped parsley before serving.

Nutrition

Tips

• For the best flavor, use fresh seafood from your local fish market.
• Adjust the spice level by adding more or less red pepper flakes.
• Serve with crusty bread to soak up the delicious broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.

Serving Suggestions

• Pair with a crisp white wine and a side of crusty sourdough bread.
• Serve with a simple green salad for a complete meal.

FAQ