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  1. Cioppino is one of my favorites as a lover of all seafood. The stock is so easy to make using the shells from the shrimp in your stew. You can even make it ahead of time, store it in the fridge for up to five days, or freeze.

    Stock Ingredients:

    2 tbsp avocado oil
    Shells of 1 lb shrimp
    2 small onions
    2 carrots
    3 celery stalks
    1 whole garlic head
    1/2 cup white wine
    5 tbsp tomato paste
    10 thyme sprigs
    10 parsley sprigs
    1 bay leaf
    1 tbsp salt
    1 tsp pepper
    6 cups filtered water

    Add oil in a large pot on medium heat.
    Add the shrimp shells, carrots, celery onion, and cook for 15 mins. Add garlic and tomato paste, cook for a few mins. Add wine, herbs, salt, pepper and water.
    Bring to a boil, then simmer for 1 – 2 hours.
    Adjust seasoning if needed, then strain.
    Use right away or store in the fridge, for up to five days or freeze.

    Cioppino ingredients:

    2 tbsp avocado oil
    1 onion, diced
    4 garlic cloves, minced
    1 tsp dried oregano
    1 tsp fennel seed
    1/2 tsp red pepper flakes (optional)
    1 cup dry white wine
    4 cups seafood stock
    1 28oz canned crushed tomatoes
    1 lb cod
    1 lb shrimp
    1 lb scallops
    1 lb mussels
    1 tbsp parsley
    Salt and pepper to taste

    Heat oil in a large pot over medium heat. Add onion and saute for 10 mins. Add garlic, oregano, fennel, and red pepper flakes. Cook for a couple of mins. Add wine, stock, tomatoes, salt, and pepper. Bring to a boil, then simmer uncovered for 30 mins.

    Add the seafood, with the mussels going in last just on top. No need to stir. Let it come to a simmer, then cover, and cook for 8 – 10 mins until everything is cooked through. Discard any mussels that did not open.
    Top with parsley, and enjoy!

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