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Cioppino

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • ¼ cup olive oil
  • 1 large onion diced
  • 1 leek sliced
  • 1 fennel bulb white part only diced
  • 3 garlic cloves crushed and minced
  • 1 tsp red pepper flakes
  • 2 tsp salt
  • ½ tsp black pepper
  • 28 oz crushed tomatoes/diced tomatoes
  • 1 tbsp tomato paste
  • 1 cup white wine
  • 2 cups seafood stock
  • 1 bay leaf
  • 1 lb cod fillet
  • 1 lb large shrimp
  • 1 lb sea scallops
  • 12 mussels
  • 12 clams
  • ½ cup parsley

Instructions

  1. In a large pot over medium heat, add olive oil, onion, leek, and fennel. Stir for 5 minutes.
  2. Add garlic, red pepper flakes, salt, and black pepper. Saute for another 5 minutes.
  3. Add the crushed tomatoes, tomato paste, and white wine. Let the white wine reduce to half then add the stock and bay leaf.
  4. Bring stock to a boil and add seafood in the following order based on cook time: cod, shrimp, scallops, mussels, and clams. Bring to a simmer, lower the heat, cover and cook for 10 minutes. Mussels and clams should be open when they are ready.
  5. Sprinkle with parsley before serving.