A gift from San Francisco, cioppino is a gorgeous seafood stew. This delicious cioppino, with easy-to-find ingredients, promises a memorable meal. A beautifully brilliant broth, covered in so many delicious flavors, you can’t stop at just one bowl!
Preparation:
Cook:
Level: Easy
Serves: 8
Ingredients
- ¼ cups Olive oil
- 1 Large onion, medium dice
- ¾ teaspoons Fennel seeds
- 1 teaspoon dry oregano
- ½ teaspoon Red pepper flakes (or to taste)
- 1 Bay leaf
- 4 cloves Garlic, diced
- 1 tbsp Fresh thyme leaves
- 1 tbsp Tomato Paste
- 2 cups Chicken broth
- 1 box (28 oz size) whole plum tomatoes, mashed
- 24 ounces, liquid Clam juice
- 1-½ cup White wine (like Pinot Grigio or a dry Chardonnay)
- Salt (optional) and fresh cracked pepper
- 1 bag (approx. 2 1/2 lb. size) Costco Seafood Mix
- 1 pound Boneless, skinless cod fillets, cut into 2-inch cubes
- ½ cups Chopped Italian parsley, to garnish
- Drizzle with olive oil before serving (optional)
Preparation
Heat a large Dutch oven over medium-high heat. When hot, add the olive oil, onion and dry seasonings. Cook until the onion is tender and you can smell the aroma of the combined ingredients.
Add the garlic, fresh thyme, tomato paste, broth, whole tomato puree, clam juice and white wine. Mix well, bring to a boil, then reduce the heat and simmer, uncovered, for about 30 minutes.
Taste the broth and add salt, if needed, and freshly cracked black pepper to taste.
Take the bag of mixed seafood (thawed) and separate the cooked mussels from the other raw seafood. (Discard any unopened mussels.) Carefully lay in the raw seafood, making sure to cover everything in the broth. Bring back to a boil and cook for about 10 minutes or until the raw seafood is cooked through.
Gently stir in the mussels so as not to break up the pieces of cooked fish throughout the stew. Cook until the mussels are heated through, about 5 minutes.
Ladle into deep plates and serve, garnished with plenty of chopped Italian parsley and a drizzle of high-quality olive oil.
