West Coast Cioppino

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

1. Begin by heating the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, minced garlic, and bell pepper to the pot. Sauté until the vegetables are soft, this should take about 5 minutes.
3. 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.
4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes to allow the flavors to meld together.
5. Add the mixed seafood to the pot, cover, and continue to cook for about 10 minutes, or until the seafood is cooked through.
6. Discard any clams or mussels that did not open. Stir in the chopped parsley.
7. Ladle the cioppino into bowls and serve hot with a side of crusty bread for dipping.