Cioppino

Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 2 carrots, sliced
• 1 can (28 ounces) crushed tomatoes
• 1 cup tomato sauce
• 1 cup dry white wine
• 4 cups seafood or chicken broth
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, cleaned and debearded
• 1 pound clams, cleaned
• 8 ounces sea bass or cod, cut into chunks
• 8 ounces squid, sliced into rings
• 2 tablespoons fresh parsley, chopped
• Crusty bread for serving

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook for 5 minutes until softened.
3. Stir in minced garlic, bell pepper, and carrots. Cook for 3 minutes.
4. Add crushed tomatoes and tomato sauce, stirring well.
5. Pour in white wine and seafood broth.
6. Add oregano, basil, red pepper flakes, salt, and pepper.
7. Bring to a simmer and cook for 15 minutes to blend flavors.
8. Add fish chunks and squid rings, cooking for 3 minutes.
9. Add shrimp and cook for 2 minutes.
10. Add mussels and clams, cover, and cook for 5-7 minutes until shells open.
11. Discard any unopened shells.
12. Taste and adjust seasonings as needed.
13. Ladle into bowls and garnish with fresh parsley.
14. Serve with crusty bread for dipping.

Notes

• Use a large heavy-bottomed pot or Dutch oven to accommodate all ingredients.
• Prep all ingredients before cooking, as seafood cooks quickly.
• Purchase seafood the day of cooking for best freshness.
• Clean mussels and clams by scrubbing under cold water and removing beards from mussels.
• Do not discard unopened shells before discarding at the end.
• Cioppino is best served immediately while hot.
• Leftovers can be stored in the refrigerator for up to 2 days, but seafood quality diminishes.
• For easier cleanup, line your pot with parchment paper under hot seafood.