Seafood Cioppino

Seafood Cioppino by

Sweet Memories

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PRODUCE:

  • 2 medium onion, diced
  • 1 green bell pepper, diced
  • 1/4 cup fresh Italian parsley,
  • chopped 1/4 cup fresh basil, torn
  • 4 garlic cloves, minced or grated

SEAFOOD:

  • 2 doz. clams
  • 2 doz. mussels
  • 1-lb. pollock (or any hearty fish)
  • 1-lb. lg. cooked shrimp, shelled and deveined (16-20 count or larger), tails on

SPICES:

  • 1 tsp. dried crushed red pepper flakes
  • 1 tsp. dried oregano
  • 1 bay leaf
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper

OTHER ITEMS:

  • 1 – 8 oz. jar clam juice
  • 1 cup chicken broth
  • 1/2 cup extra virgin olive oil
  • 1 1/2 cups dry red wine, (cabernet or red blend)
  • 1 – 28 oz. can whole plum tomatoes, including juice, hand crushed
  • 1 tbsp. tomato paste crusty Italian bread

 

Instructions

  • Start by browning the pollock. Lightly season the fish with 1/2 tsp. salt and 1/2 tsp. pepper.
  • Heat 2 tbsp. of oil in an 8-quart heavy pot then add the pollock. Cook until lightly browned on each side and then remove to a plate. The pollock will not be completely cooked at this time, it will finish when we add it back into the pot in a later step.
  • In the same pot, add 2 more tbsp. oil along with the peppers, onions, garlic, bay leaf, oregano, crushed red pepper flakes, salt, and pepper. Cook until onions are softened, about 5 minutes. Add in the tomato paste, stir for 1 minute to heat up the paste.
  • Next, add the wine and bring to a boil until reduced by about half, 5 to 6 minutes. Reduce heat to medium and add tomatoes with their juice, clam juice, chicken broth and simmer, covered for 5 minutes. Add the previously browned pollock along with the clams and mussels to the pot, cover and simmer until the mussels and clams open. (Discard any that don’t open after approximately 5 minutes.)
  • Now it’s time to add the shrimp…cover and simmer another 3 minutes or until the shrimp is warmed through. Discard bay leaf and gently stir in the basil and parsley. Serve cioppino in large soup bowls. Don’t forget a piece of crusty bread for dipping.