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West Coast Cioppino
Revel in the rich flavors of the coast with this traditional West Coast Cioppino. This delectable seafood stew, brimming with a variety of fresh seafood, simmers in a savory tomato and wine broth that's sure to tantalize your taste buds. Often enjoyed with a side of crusty bread, this dish represents the culinary wealth of the West Coast's seafood bounty.
Ingredients
- Flat-leaf parsley
- 1/4 cup, chopped
- Mixed seafood
- 2 pounds (like shrimp, clams, mussels, and firm white fish)
- Black pepper
- 1 teaspoon, freshly ground
- Salt
- 1 teaspoon
- Bay leaves
- 2
- Fish stock
- 4 cups
- Dry white wine
- 1 cup
- Diced tomatoes
- 1 can (28 ounces)
- Bell pepper
- 1, diced
- Garlic
- 3 cloves, minced
- Onion
- 1 large, diced
- Olive oil
- 2 tablespoons
Instructions
- Begin by heating the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, minced garlic, and bell pepper to the pot. Sauté until the vegetables are soft, this should take about 5 minutes.
- Stir in the diced tomatoes with their juice, dry white wine, fish stock, bay leaves, salt, and freshly ground black pepper. Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes to allow the flavors to meld together.
- Add the mixed seafood to the pot, cover, and continue to cook for about 10 minutes, or until the seafood is cooked through.
- Discard any clams or mussels that did not open. Stir in the chopped parsley.
- Ladle the cioppino into bowls and serve hot with a side of crusty bread for dipping.
Tips
- Seafood can be substituted with any combination of your favorites like scallops, squid, or lobster. Just be mindful of varying cook times. Wine can be replaced with more fish stock if desired.
Dietary Information
Servings: 6 Dish Type: Main Prep Time: 20 minutes Cook Time: 45 minutes Calories: 350 Fat: 10g Carbs: 20g Protein: 40g Sodium: 1200mg Sugar: 6g
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