Cioppino Alla Siciliana

Ingredients

Olive oil

2 tablespoons

Onion

1 large, diced

Garlic

4 cloves, minced

Red pepper flakes

1 teaspoon (adjust to taste)

Tomato paste

2 tablespoons

Canned diced tomatoes

1 (28-ounce) can

Fish stock

4 cups

Dry white wine

1 cup

Bay leaf

1

Salt

to taste

Black pepper

to taste

Mixed seafood (shrimp, scallops, mussels, calamari)

1.5 pounds, cleaned and cut into bite-sized pieces

Fresh parsley

1/4 cup, chopped for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté for about 5 minutes until the onion is soft and translucent.
3. Stir in the red pepper flakes and tomato paste, cooking for an additional 2 minutes to enhance the flavors.
4. Pour in the canned diced tomatoes, fish stock, and dry white wine. Add the bay leaf, salt, and pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer for 30 minutes to allow the flavors to meld together.
6. Add the mixed seafood to the pot and cook for about 10 minutes, or until the seafood is cooked through and tender.
7. Remove the bay leaf, stir in the chopped parsley, and adjust seasoning if necessary.
8. Serve the cioppino hot, garnished with additional parsley and accompanied by crusty bread for dipping.