Cioppino (fish stew)
1/4 cup olive oil
6 cups seafood stock
1 red bell pepper diced
4 cloves garlic minced
1 8oz can tomato paste
1/4 cup lemon juice
2 bay leaves
1 TBSP dried oregano
1 1/2 to 2 Tbsp Red pepper flakes
1 Tbsp dried Basil
2 Tbsp sea salt
1 large can crushed tomatoes
1 1/2 cup dry white wine
sprinkle of thyme
1 onion diced
3 shallots minced
1 fennel bulb thinly sliced
1 lb clams
1 lb mussels
1 lb large shrimp
1 dozen sea scallops sliced in half
2 lbs crab claws
1 1/2 lbs cod cut into two inch chunks
black pepper to taste
- Put olive oil in large pot. Add onion, shallots, fennel, garlic, and red bell pepper. Sauté until onion is translucent and soft.
- Add red pepper flakes and tomato paste. Stir until tomato paste has slightly browned.
- Add white wine, crushed tomatoes, lemon juice, seafood stock, salt, oregano, bay leaves, basil, and thyme. Sprinkle some black pepper to taste.
- Let simmer for about an hour to meld the flavors together.
- Remove the bay leaves.
- Add mussels, clams, and crab claws. Allow to cook on medium heat until the clams and mussels have opened.
- Add shrimp and scallops. Cook about 3 minutes.
- Add cod. Cook until cod is fork tender, about 8 minutes. Do not stir pot after adding the cod as it will break up.
- Serve with warm French bread to dip in the soup broth.
I love the painting of their house!!
One of my favorite dishes!