Ingredients:
For the Cioppino Broth:
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ tsp red pepper flakes (optional)
1 cup diced tomatoes (canned or fresh)
2 tbsp tomato paste
½ cup dry white wine
3 cups seafood or fish broth
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp dried oregano
½ tsp dried thyme
1 bay leaf
For the Seafood:
½ lb crab legs
½ lb large shrimp, peeled and deveined
½ lb white fish fillets (halibut, cod, or sea bass), cut into chunks
½ lb mussels, scrubbed and debearded
½ lb clams, scrubbed
For Garnish & Serving:
2 tbsp fresh parsley, chopped
1 lemon, cut into wedges
Toasted garlic bread slices
Instructions:
1. Prepare the Broth:
Heat olive oil in a large pot over medium heat.
Sauté onions until soft, about 3 minutes.
Add garlic and red pepper flakes, cooking for another 30 seconds.
Stir in tomato paste and cook for 1 minute to enhance flavor.
Add diced tomatoes, white wine, seafood broth, salt, black pepper, oregano, thyme, and bay leaf.
Simmer uncovered for 15 minutes, allowing flavors to meld.
2. Cook the Seafood:
Add crab legs and white fish to the broth and cook for 5 minutes.
Add mussels, clams, and shrimp, then cover and simmer for 5–7 minutes, or until mussels and clams open and shrimp turn pink.
Discard any unopened mussels or clams.
3. Serve & Garnish:
Ladle the cioppino into a white bowl with a blue rim.
Garnish with fresh parsley and serve with lemon wedges.
Serve alongside toasted garlic bread slices for dipping.
4. Enjoy:
Savor the rich, flavorful tomato-based broth and perfectly cooked seafood in a rustic yet elegant setting.
A bold, vibrant, and comforting seafood stew with an irresistible aroma and gourmet presentation! ✨
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