#Cioppino (#Seafood #Stew) ##Cioppino #(#Seafood ##Stew)

Cioppino (Seafood Stew)
#Cioppino (#Seafood #Stew)

Cioppino is a comforting San Franciscan seafood stew filled with shrimp, clams, mussels, white fish, and crab legs simmered in a rich broth made from tomatoes, white wine, and fish stock. A family favorite, enjoy this easy and delicious one-pot seafood stew recipe for a special weeknight or holiday meal.

Ingredients

• 2 tbsp olive oil
• 1 large onion - chopped
• 3 shallots - chopped
• 2 red bell peppers - seeded and chopped
• 6 large cloves of garlic - chopped
• 1 tsp dried oregano
• 1 tbsp dried Italian seasoning
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dry red pepper flakes
• 1/4 cup tomato paste
• 2 cups white wine
• 28 oz canned crushed tomatoes
• 1 bay leaf
• 30 oz clam juice or fish broth
• 1 lbs mussels - scrubbed, debearded
• 1.5 lbs clams - scrubbed
• 1/2 pound calamari
• 1.5 lbs halibut - or other firm white fish
• 1 lb salmon
• 1/2 lb scallops
• 1 lb uncooked large shrimp - peeled and deveined
• 1 lb king crab legs
• Fresh parsley - chopped

Instructions

1. Add the olive oil to a large pot or Dutch oven over medium heat. Add the onion and shallots and mix well to combine. Sauté for approximately 5 minutes, or until the onions start to soften and turn translucent. Stir often. Add the diced bell pepper to the onion and continue to cook for 4-6 minutes, stirring often. 
2. Add the garlic and sauté, stirring continuously, for 1-2 minutes. Stir in the dried oregano, Italian seasoning, salt, pepper, and crushed red pepper and mix well to combine. Mix the tomato paste with the cooked onions, mixing well to combine and stirring constantly to prevent burning. Allow the tomato paste to cook with the onions for 1-2 minutes before adding the white wine.
3. Increase heat to high. Add the .........
4. .........

Original Article from theforkedspoon.com

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