Cioppino

By by The Modern Proper
Images
Cioppino
Serves
Makes 4 servings
Ingredients
  • 3 tbsp olive oil
  • 1 medium onion, minced
  • 4 garlic cloves
  • 1 tbsp fresh oregano
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp tomato paste
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 ½ cups white wine
  • 4 cups seafood stock
  • 1 lb halibut, cut into 1-inch pieces
  • 1 lb clams or mussels
  • 1 lb large shrimp
  • Fresh parsley and oregano for serving


Procedure
In a large dutch oven heat olive oil over medium heat. Add onion and saute until translucent. Add garlic and oregano continue cooking until fragrant. About 3 minute. Add in red pepper flakes, tomato paste, salt and pepper and stir until incorporated.

Using your hands, squeeze the tomatoes until crushed and add to pot. Pour remaining liquid from the tomatoes into the pot and stir to bring everything together. Add in wine and seafood stock and bring to a simmer until sauce begins to thicken. About 10-15 minutes.

Add in halibut and shellfish, bring to a simmer, cover and cook for 5 minutes. Uncover and check for doneness. Discard any clams or mussels who’s shells did not open. Adjust seasoning as needed.

Top with reserved parsley and oregano and serve immediately along with crusty bread.

Cioppino

By by The Modern Proper
Serves
Makes 4 servings
Ingredients
  • 3 tbsp olive oil
  • 1 medium onion, minced
  • 4 garlic cloves
  • 1 tbsp fresh oregano
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp tomato paste
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 ½ cups white wine
  • 4 cups seafood stock
  • 1 lb halibut, cut into 1-inch pieces
  • 1 lb clams or mussels
  • 1 lb large shrimp
  • Fresh parsley and oregano for serving


Procedure
In a large dutch oven heat olive oil over medium heat. Add onion and saute until translucent. Add garlic and oregano continue cooking until fragrant. About 3 minute. Add in red pepper flakes, tomato paste, salt and pepper and stir until incorporated.

Using your hands, squeeze the tomatoes until crushed and add to pot. Pour remaining liquid from the tomatoes into the pot and stir to bring everything together. Add in wine and seafood stock and bring to a simmer until sauce begins to thicken. About 10-15 minutes.

Add in halibut and shellfish, bring to a simmer, cover and cook for 5 minutes. Uncover and check for doneness. Discard any clams or mussels who’s shells did not open. Adjust seasoning as needed.

Top with reserved parsley and oregano and serve immediately along with crusty bread.