Teresa's Recipes
Sachuest Point Seafood Cioppino
Dive into the flavors of the ocean with this hearty seafood cioppino, inspired by the picturesque Sachuest Point. This rich and aromatic stew is filled with a medley of fresh seafood, simmered in a savory tomato broth that captures the essence of coastal living. Perfect for chilly evenings, it's a dish that warms the soul and brings a taste of the sea to your table. Enjoy it with a crusty bread to soak up every last drop of this delightful broth!
Ingredients
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 3 cloves, minced Garlic
- 1, diced Red bell pepper
- 2 (14.5-ounce) cans Diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup White wine
- 4 cups Fish stock
- 1 Bay leaf
- 1 pound (shrimp, mussels, and fish) or your choice of fresh seafood Mixed seafood
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 320
- Fat: 10g
- Carbs: 30g
- Protein: 25g
- Sodium: 600mg
- Sugar: 5g
Instructions
- 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.
- Stir in the tomato paste and diced tomatoes, cooking for an additional 2-3 minutes until the mixture is fragrant.
- 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.
- Add the mixed seafood to the pot, stirring gently to combine. Cook until the seafood is cooked through and tender, about 10 minutes.
- Remove and discard the bay leaf. Ladle the cioppino into bowls and garnish with chopped fresh parsley before serving.
- Serve hot with crusty bread or over a bed of rice for a filling meal.
Tips
- For added depth of flavor, consider adding a pinch of red pepper flakes for a hint of spice.
- Feel free to customize the seafood based on your local catch or personal preference. Clams and calamari also work beautifully in this dish.
- This cioppino can be made ahead of time and tastes even better the next day as the flavors continue to develop.