Best Cioppino recipe
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Ingredients
- 2 tablespoons olive oil ½ large onion, chopped 2 cloves garlic, minced ¼ cup chopped fresh flat-leaf parsley ¼ teaspoon dried basil ¼ teaspoon dried oregano ⅛ teaspoon red pepper flakes ½ bay leaf 1 cup dry white wine 1 (14 ounce) can diced tomatoes with juice 1 cup fish stock salt and ground black pepper to taste 6 mussels, scrubbed and debearded 6 clams, scrubbed 1 (4 ounce) fillet halibut, cut into 2-inch pieces 10 small scallops 3 precooked crab legs, cracked 6 precooked tail-on shrimp 2 tablespoons chopped fresh parsley
Nutrition Info
- 554.1 caloriescarbohydrate: 14.7 gcholesterol: 197.8 mgfat: 14.6 gfiber: 1.9 gprotein: 70.5 gsaturatedFat: 2 gservingSize: -sodium: 1303.6 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Best Cioppino
Directions
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Heat olive oil in a heavy large Dutch oven or large pot over medium-high heat, cook and stir onion until translucent, about 5 minutes. Add garlic to onion, cook until garlic is fragrant, about 2 minutes.
Stir 1/4 cup parsley, basil, oregano, red pepper flakes, and bay leaf into onion mixture, cook and stir until fragrant, about 1 minute. Add wine to seasoned onion mixture, bring to a boil. Cook and stir mixture until most of liquid evaporates, about 10 minutes.
Pour tomatoes with juice and fish stock into seasoned onion-wine mixture, simmer until flavors blend, about 15 minutes. Season with salt and pepper.
Stir mussels into tomato mixture, cover Dutch oven with a lid and simmer for about 2 minutes. Add clams to mixture, simmer about 2 more minutes. Add halibut, scallops, and crab legs to mussels-clams mixture, cover Dutch oven and simmer until mussels and clams break open and halibut and scallops are cooked through, about 2 more minutes. Add shrimp to cioppino and cook until heated through, 1 to 2 minutes. Discard any mussels or clams that didn't open.
Divide cioppino among serving bowls, sprinkle with 2 tablespoons parsley.