Cioppino
Cioppino is a seafood stew created by Italian fishermen in San Francisco and is a fantastic example of the tastes of fresh California catches blended with traditions from a rich immigrant heritage. It’s also a family favorite that we serve up often when we have leftover seafood that needs a rich and delicious presentation!
Ingredients
- 4 tbsp olive oil
- 1 yellow onion chopped
- 2 shallots chopped
- 2 red bell peppers chopped
- 6 cloves garlic minced
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1 can diced tomatoes (28 oz)
- 1 1/2 cup dry white wine
- 2 sprigs fresh oregano stripped and chopped
- 2 sprigs fresh thyme stripped and chopped
- 3/4 lb halibut cut into chunks
- 1/2 lb lump crab meat picked
- 10 scallops
- 20 shrimp peeled and deveined
- salt and ground pepper to taste
- parsley chopped, for garnish
Instructions
- Start by taking a large pot and setting over medium heat. Add the olive oil and heat until it shimmers. Then add the onion, shallot, bell peppers, and garlic and saute until the onions are tender and just going translucent.
- Add the bay leaves, salt, paprika, tomatoes and juices, and the white wine, and bring the mixture to a simmer. Then reduce the heat to low and reduce until the mixture has thickened, about 15 minutes. Discard the bay leaves.
- Add the herbs, scallops, and fish chopped into chunks. Cook and cover over medium-low heat for about 5 minutes.
- Add the shrimp and crab and cook until everything is opaque, about another 5 minutes.
- Season with salt and pepper and serve immediately with crusty bread!