healthy seafood recipe

Cioppino
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Cook Time 45 minutes
Servings
people
Ingredients
  • 4 cloves garlic minced
  • 2 medium onions finely chopped
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon red chili flake
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 bell pepper large dice
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 6 medium tomatoes chopped reserving all liquid OR 1 (32-ounce) can whole plum tomatoes, drained, reserving juice, and chopped
  • 1 cup bottled clam juice *If you do not want to use clam juice replace with broth
  • 1 cup chicken or vegetable broth
  • 1 1/2 pounds littleneck clams scrubbed
  • 1 pound white fish like halibut or snapper cut into 1 ½chunks
  • 1 pound large shrimp shelled and deveined, 16 to 20
  • 3/4 pound sea scallops abductor muscle removed if necessary
  • 1/4 cup parsley fresh, finely chopped
  • 3 tablespoons basil fresh, chopped
Cook Time 45 minutes
Servings
people
Ingredients
  • 4 cloves garlic minced
  • 2 medium onions finely chopped
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon red chili flake
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 bell pepper large dice
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 6 medium tomatoes chopped reserving all liquid OR 1 (32-ounce) can whole plum tomatoes, drained, reserving juice, and chopped
  • 1 cup bottled clam juice *If you do not want to use clam juice replace with broth
  • 1 cup chicken or vegetable broth
  • 1 1/2 pounds littleneck clams scrubbed
  • 1 pound white fish like halibut or snapper cut into 1 ½chunks
  • 1 pound large shrimp shelled and deveined, 16 to 20
  • 3/4 pound sea scallops abductor muscle removed if necessary
  • 1/4 cup parsley fresh, finely chopped
  • 3 tablespoons basil fresh, chopped
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Instructions
  1. Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
  2. Add clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
  3. Serve cioppino immediately in large soup bowls. Can serve with rice or good bread!
Recipe Notes

Recipe by Olivia Myers.