Sachuest Point Seafood Cioppino

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 large, diced)
• Garlic (3 cloves, minced)
• Red bell pepper (1, diced)
• Diced tomatoes (2 (14.5-ounce) cans)
• Tomato paste (2 tablespoons)
• White wine (1 cup)
• Fish stock (4 cups)
• Bay leaf (1)
• Mixed seafood (1 pound (shrimp, mussels, and fish) or your choice of fresh seafood)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced red bell pepper. Sauté until softened, about 5 minutes.
2. Stir in the tomato paste and diced tomatoes, cooking for an additional 2-3 minutes until the mixture is fragrant.
3. Pour in the white wine and fish stock, then add the bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer for 30 minutes to allow the flavors to meld.
4. Add the mixed seafood to the pot, stirring gently to combine. Cook until the seafood is cooked through and tender, about 10 minutes.
5. Remove and discard the bay leaf. Ladle the cioppino into bowls and garnish with chopped fresh parsley before serving.
6. Serve hot with crusty bread or over a bed of rice for a filling meal.