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Cioppino

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A rich, tomato-based seafood stew featuring shrimp, scallops, mussels, and calamari.

Ingredients

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  • 1 pound shrimp, peeled and deveined
  • 1 pound scallops
  • 1 pound mussels, cleaned
  • 1 pound calamari, sliced
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups fish stock
  • 1/2 cup white wine
  • 2 teaspoons dried oregano
  • 1 teaspoon red pepper flakes
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, minced garlic, and chopped bell pepper to the pot and sauté until softened, about 5 minutes.
  3. Next, add the crushed tomatoes, fish stock, and white wine, stirring in the oregano and red pepper flakes.
  4. Increase the heat to bring the mixture to a boil, then reduce and let it simmer for 15 minutes.
  5. Gently introduce the shrimp, scallops, mussels, and calamari to the pot and cover, cooking until the seafood is cooked through, about 5-7 minutes.
  6. Season with salt and pepper, then garnish with fresh parsley before serving.

Notes

Serve with crusty sourdough bread and a green salad for a complete meal. Leftovers can be stored in the refrigerator for 2-3 days.

Nutrition

Find it online: https://recypez.com/cioppino/

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