Cioppino
Submitted by cataclyst
A one-pot cioppino with fish, shrimp, and clams in a slow-simmered tomato, white wine, and herb broth. Weeknight-friendly with just 10 minutes of prep and pantry-staple seasonings.
YIELD
1 potPREP
10 minCOOK
55 minREADY
1 hrsThis streamlined cioppino skips the fuss and gets straight to the good stuff: a pot full of tender fish, plump shrimp, and briny clams swimming in a tomato-wine broth scented with oregano, basil, and bay leaf.
The base cooks low and slow with onions, green pepper, and a whole bunch of parsley before the seafood goes in for a final 15-minute simmer.
It’s the kind of hearty, no-pretense stew that warms you from the inside out.
Kitchen Tips
- Use any firm white fish like cod, halibut, or sea bass. Avoid flaky varieties that fall apart.
- Canned clams with their juice work great here and save you the hassle of scrubbing fresh ones.
- Ladle it into deep bowls with thick-sliced crusty bread on the side for dunking.
Ingredients
Directions
In large pot or dutch oven, cook onion, green pepper and parsley over very low heat about 10 min.
Add garlic and cook about 3 minutes more.
Add tomatoes, tomato sauce, wine, oregano, basil, pepper and bay leaves.
Bring to boil, reduce heat and simmer covered 30 to 40 min.
Remove bay leaves and discard.
Thaw shrimp under cold water (if necessary).
Add fish, shrimp, clams and clam juice.
Simmer covered 10 to 15 min or until fish is done.
Enjoy!
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