Cioppino: The Ultimate Seafood Stew for Every Occasion
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Cioppino, a robust tomato-based seafood stew, offers a flavorful experience perfect for both family dinners and special occasions. This Italian-American dish captures the essence of San Francisco's fishing heritage, combining a variety of seafood with fresh herbs and wine for a sophisticated yet straightforward preparation.
Ingredients
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onions and bell peppers, sautéing until soft and translucent, about 5-7 minutes.
Add minced garlic and cook for another 30 seconds until fragrant.
Pour in the red wine and increase heat to medium-high. Let the mixture simmer until the wine reduces by about half, approximately 5-7 minutes.
Add the canned tomatoes with their juice, and stir in the tomato juice and fish stock.
Add the herb bouquet, salt, and freshly ground black pepper. Simmer for 25-30 minutes.
Add fresh clams and mussels to the broth, cover the pot, and cook for about 5 minutes until they begin to open.
Add the fish pieces and shrimp, simmering for 4-5 minutes until the fish is opaque and the shrimp turns pink.
Add the crab pieces and cook just until heated through, about 2-3 minutes.
Remove the herb bouquet and discard any unopened shellfish. Adjust seasoning as needed.
Sprinkle with freshly chopped parsley just before serving.
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