Italian Cioppino
This classic Italian-American seafood stew features a rich tomato-wine broth that creates the perfect canvas for tender cod, succulent shrimp, delicate scallops, and briny mussels. The aromatic base builds incredible depth of flavor, resulting in an impressive yet approachable dish perfect for special occasions.
Ingredients
Instructions
In a large pot over medium heat, add olive oil, crushed red pepper flakes, drained anchovies, crushed garlic cloves, and bay leaf. Allow the anchovies to completely melt into the oil.
Add chopped celery and onion, cooking until softened and translucent, about 5-7 minutes.
Pour in white wine and let it reduce for a few minutes, allowing the alcohol to cook off while concentrating the flavor.
Add chicken stock, crushed tomatoes, fresh thyme leaves, and chopped parsley. Bring to a gentle bubble, then reduce to a simmer.
Season cod chunks with salt and pepper, then gently add them to the pot without stirring. Let the fish simmer undisturbed for 5 minutes to keep it from breaking apart.
Carefully add the peeled shrimp, sea scallops, and scrubbed mussels. Cover the pot and cook for 10 minutes, until the mussels open and release their flavor into the broth.
Remove any mussels that haven't opened, as these should not be eaten.
Ladle the stew into wide, shallow bowls, ensuring each serving gets a good variety of seafood.
Scatter fresh chopped basil over each bowl just before serving.
Nutrition
- Calories
- 425 kcal
- Serving Size
- 1 serving
