Teresa's Recipes
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
- 1/4 cup, chopped Flat-leaf parsley
- 2 pounds (like shrimp, clams, mussels, and firm white fish) Mixed seafood
- 1 teaspoon, freshly ground Black pepper
- 1 teaspoon Salt
- 2 Bay leaves
- 4 cups Fish stock
- 1 cup Dry white wine
- 1 can (28 ounces) Diced tomatoes
- 1, diced Bell pepper
- 3 cloves, minced Garlic
- 1 large, diced Onion
- 2 tablespoons Olive oil
Dietary Notes
- 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
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.