Cioppino

This soup will warm your belly and your heart!

I LOVE seafood Stew.  Being a mainland girl, this was a special treat for me  consumed only on a coastal holiday or company trip.  NOT ANYMORE!  After a fantastic hiking vacation to Estes Park, CO (I know, still mainland!) and some of the best Cioppino ever at Mary’s Lake Lodge, I went searching for the PERFECT Cioppino recipe.  After much experimentation and disappointment, I finally found it!  This stew could be served in the finest seafood restaurant and it is SUPER EASY!  I get all of my seafood in the frozen seafood section of SAMS, and it works beautifully in this stew!  Serve with a big chunk of gluten free bread and a glass of Pinot Noir.  Close your eyes and you will be taken away to that tranquil and exotic Mediterranean destination of your dreams!

My very favorite stew!

Cioppino

Serves 4?

1 stick of butter

1 onion, chopped

10 cloves of garlic, diced

1 bunch parsley, chopped

1 14 oz can fire roasted tomatoes (diced)

1 14 oz can stewed tomatoes

1 14 oz can chicken broth

2 bay leaves

1 T dried basil

1/2 t thyme

2 bottles clam juice

1 T whole black peppercorns

1/2 t dried oregano

1 c dry white wine

3/4 # large shrimp–raw, peeled and deveined

3/4 # bay scallops

9-10 mussels

3/4 # crab leg (don’t buy the fake stuff!)

3/4 # cod, cubed

2 fennel seeds

1 t chipotle pepper flakes (or more for added heat!)

In a big stew pot, sweat the onion and garlic in the butter for 5-10 minutes over low/med.  Add the parsley and dried herbs and cook for another 5 minutes.  Drop the temp to low and stir in the tomatoes, clam juice, and chicken broth, cover and cook for 1 hour.  Add the white wine and stir well.  Cook for 10 minutes.  Turn up the heat to medium and add the fish and crab leg.  Cook for 3-4 minutes.  Add the shrimp and bay scallops and cook for 5 minutes.  Add the mussels and cook for another 5 minutes.  Be careful not to overcook the seafood or it will get a rubbery texure.  Serve the stew immediately.

Bon Appetit!

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