For years I have ripped out recipes from every magazine, marked endless cookbook pages, and printed numerous websites, searching for the best tips on how to make Cioppino, a classic Italian seafood stew dish. This weekend I finally got around to making it…and it was so worth the wait! Three different fishes make it light enough for seconds while hearty vegetables and tomato broth makes it a filling dish. This recipe is mainly adapted from Ellie Krieger’s So Easy cookbook with a few Foodetarian twists. Check out this quick weeknight recipe for Cioppino.
1/2 large onion, chopped
3 stalks of celery, chopped
4 cloves garlic, minced
1 tsp Italian seasoning
1 bay leaf
1/4 tsp crushed red pepper flakes
1 TBS tomato paste
1 cup white wine
3 14.5 oz cans of diced tomatoes, with juices
1 cup water
1 TBS red wine vinegar
1 tsp salt
1/4 tsp pepper
1/2 lb shrimp, peeled and deveined
1/2 lb scallops
1/2 lb halibut, cut into 1 inch pieces
Parsley to garnish
Bread for dipping
In a large soup pot, heat 2 TBS EVOO over medium high heat. Add the onions, celery, and garlic. Sauté 5 minutes until fragrant and softened. Add the red pepper and bay leaf and stir. Add the tomato paste and cook 1 minute.
Add in the wine. Bring to a boil and cook for 3-5 minutes. Add in the tomatoes and water. Bring to a boil and cook for 10 minutes. Stir in the red wine, salt, and pepper until just combined.
Add the seafood into the pot. Stir and simmer for 7 minutes, or until all the seafood is just cooked through. Garnish with chopped parsley and serve in bowls with warm, crusty Italian bread or over pasta.
This dish was heavenly. I can’t believe how five-star restaurant quality it ended up being with such little effort! We always head to our favorite little seafood market in town to make sure what we are buying is fresh and healthy for our family. While it may tend to be a bit pricier, preparing seafood dishes at home will surely save you money in the long run!
Stephanie a.k.a. The Foodetarian