Cioppino; Fish Stew

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
Eight

Featuring clams, mussels, shrimp and scallops, this fish stew is filled with fresh seafood and vegetables, making for a hearty meal.

Ingredients

1 diced onion
½ cup diced celery
½ cup diced red bell peppers
½ cup diced green bell peppers
1 small bulb minced fennel
2 tbsp. minced garlic
4 tbsp. oil
4 cups Tomato Sauce Base (recipe below)
1 cup white wine
1 cup fish stock
1 bay leaf
Pinch of thyme
½ tsp. dried oregano
½ tsp. siracha sauce
1 lb. cod
1 lb. little neck clams
1 lb. mussels
1 lb. shrimp (21/25)
½ lb. bay scallops
Salt and pepper to taste
½ cup chopped fresh parsley

Tomato Sauce Base
2 minced medium onions
4 tbsp. minced garlic
4 tbsp. dried basil
1 tbsp. dried oregano
½ cup olive oil 
1 #10 can crushed tomatoes
2 cups diced tomatoes
2 cups strong chicken stock
½ cup tomato paste
2 tbsp. sugar
Salt and pepper to taste
½ cup Parmesan cheese (optional)

Steps

Fish Stew

  1. Simmer all together for 30 to 45 minutes.
  2. Add seafood to pot.
  3. Cover and cook until shells open, about 7 to 10 minutes.

Tomato Sauce Base

  1. Simmer for 20 to 30 minutes.
  2. Purée in pot with an immersion blender, adjust seasoning.
  3. Add cheese by hand.

Recipe by Gwynedd Estates, Ambler, Pa.

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