Classic Cioppino
The most important aspect of cioppino is flexibility. If the ingredients below seem to numerous, freely edit or substitute. The fundamentals are diced tomatoes, wine, stock, and small pieces of (usually inexpensive) fish; the rest is open to your improvisational touch.
Ingredients:
- ¼ cup olive oil
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 cup white wine
- 1 28-ounce can of diced tomatoes
- 2 cups chicken broth
- 2 cups seafood stock
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon black pepper
- 1 pound mussels (canned, or if fresh, scrubbed and debearded)
- 1 pound shrimp (peeled and deveined)
- 1 pound cod or halibut (cut into 1-inch pieces)
- ½ pound scallops
- ½ cup chopped fresh parsley
- Crusty bread (for serving)
Instructions:
- In a large Dutch oven or a heavy-bottomed pot, heat the olive oil over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the wine and increase heat to high. Bring to a boil and reduce heat to medium-low. Simmer for about 5 minutes or until the wine has reduced by half.
- Add the tomatoes, chicken broth, seafood stock, bay leaf, basil, oregano, red pepper flakes (if using), and black pepper. Stir to combine.
- Increase heat to high and bring the mixture to a boil. Reduce heat to medium-low and let the stew simmer for about 15 minutes.
- Add the mussels to the pot and cook for 5 minutes or until they begin to open.
- Add the shrimp, cod or halibut, and scallops and cook for an additional 5 to 7 minutes or until the shrimp are pink and the fish is cooked through.
- Remove the bay leaf and discard. Stir in the chopped parsley.
- Serve the cioppino in large bowls with crusty bread on the side to soak up the broth.