Just made Chef John's Cioppino - a seafood lover's dream! 🍤🦀🍲
Cioppino
Classic Seafood Cioppino
Chef John’s Hearty Cioppino
Ingredients:
1/4 cup olive oil
1 onion, diced
1 cup celery, diced
2 teaspoons salt, divided
4 cloves garlic, minced
1 teaspoon red pepper flakes
1/4 cup tomato paste
1 (28 ounce) can crushed tomatoes
1 (8 ounce) bottle clam juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 Dungeness crab, cleaned and cracked
1 pound halibut, cut into 2-inch pieces
1 pound large shrimp, peeled and deveined
1 pound sea scallops
24 mussels, scrubbed and debearded
24 clams, scrubbed
1/2 cup fresh basil, chopped
1/2 cup fresh Italian parsley, chopped
Salt and black pepper to taste
Directions:
Heat olive oil in a large pot over medium heat. Add onion, celery, and 1 teaspoon salt; cook and stir until onion is translucent, about 5 minutes.
Stir in garlic and red pepper flakes; cook for 1 minute. Mix in tomato paste and cook for another 2 minutes. Add crushed tomatoes, clam juice, white wine, fish stock, bay leaf, thyme, oregano, and the remaining teaspoon of salt. Bring to a simmer and cook for 30 minutes.
Add the Dungeness crab and simmer for 10 minutes. Stir in halibut, shrimp, scallops, mussels, and clams. Cover and cook until the mussels and clams open and the shrimp are opaque, about 5 to 7 minutes. Discard any mussels and clams that do not open.
Stir in fresh basil and parsley. Season with salt and black pepper to taste. Serve hot.
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes
Kcal: 450 kcal | Servings: 8 servings
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