Cioppino; Fish Stew
| Serves | 8 |
|---|---|
| Ingredients | Seafood, Vegetables |
| Menu Part | Soup |
| Cuisine Type | American |
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
- Simmer all together for 30 to 45 minutes.
- Add seafood to pot.
- Cover and cook until shells open, about 7 to 10 minutes.
Tomato Sauce Base
- Simmer for 20 to 30 minutes.
- Purée in pot with an immersion blender, adjust seasoning.
- Add cheese by hand.
Recipe by Gwynedd Estates, Ambler, Pa.