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Cioppino
Cioppino
Print Recipe Cioppino
Servings: 4

Ingredients

  • 3 tablespoons olive oil
  • 2 cups yellow onion small dice
  • 1 1/2 cups carrots small dice
  • 1 cup celery small dice
  • 3 cloves garlic thinly sliced
  • 2 tablespoons Sicilian dried herbs
  • 1/4 teaspoon red pepper flakes
  • 2 sprigs fresh thyme
  • 1 cup dry white wine
  • 2 8 oz. bottles clam juice
  • 1 14 oz. can fire roasted diced tomatoes
  • 1 tablespoon tomato paste
  • 1 cup fish stock
  • Salt
  • Freshly ground black pepper
  • 1/2 pound mussels cleaned and de bearded
  • 1/2 pound sea scallops
  • 1/2 pound medium shrimp cleaned and peeled
  • 1/2 pound squid body and tentacles body cut into 1/2 inch rings
  • 3/4 pound white fish cut into 2 inch chunks
  • 1/2 cup finely chopped fresh Italian parsley
  • 1 loaf of focaccia bread toasted

Instructions

  • In a large casserole, heat 3 tablespoons olive oil until hot. Add onions, carrots, and celery. Sweat for 5 minutes. Add the garlic and cook for another 5 minutes. Add Sicilian dried herbs, red pepper flakes, and fresh thyme.
  • Add the white wine and let it reduce for 5 minutes. Add the clam juice, tomatoes, tomato paste, and fish stock. Stir until well combined and simmer for 20 minutes. Add salt and freshly ground black pepper, to taste.
  • Add all the seafood, cover, and cook the until just tender, and mussels have opened, about 5-7 minutes.
  • Garnish with chopped fresh parsley and serve with toasted focaccia bread to dip into the broth.
  • Serve immediately.