Easy Cioppino Recipe
Cioppino is a delicious Italian-American seafood stew, similar to bouillabaisse. It was invented in San Francisco, but is based on a number of regional Italian fish stews.
Traditionally, cioppino is made
from the catch of the day, whatever it was, and as a result, it is
delicious with almost any type of seafood.
This recipe is fast, easy, healthy, AND it tastes like something you'd shell out megabucks for in a 4 star restaurant. Can't get better than that!
What Seafood Should I Use?
For basic cioppino, I recommend salmon and/or a firm white fish, plus shrimp.
For special occasions, consider adding scallops, mussels, clams, crab, squid, and lobster.
Many types of seafood are currently being over-harvested or farmed in unsustainable ways. To learn about eco-friendly seafood choices, I recommend visiting the Monterey Bay Aquarium's Seafood Watch.
- 1 onion, chopped
- 1 bell pepper, sliced
- 3 cloves garlic, diced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 28-ounce can of crushed tomatoes
- 1 Tbsp. basil
- 1 tsp. oregano
- 1 bay leaf
- black pepper to taste
- 1-2 pounds seafood of choice
Prepare the vegetables and saute them in olive oil in a large soup pot over medium-high heat until they begin to soften, about five minutes. Add the can of crushed tomatoes, with a slightly lesser amount of water. Add the spices, and stir to combine. Bring to a boil, then reduce heat and simmer approximately 15 minutes. Add your seafood of choice, stir, and simmer another 5-10 minutes, or until seafood is cooked through.
Serve warm with a good, crusty bread. (I recommend sourdough.)
Makes about 6 servings.
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