Cioppino Fish Stew
Ingredients
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 2 (14.5 ounce) cans diced tomatoes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 bay leaf
  • 3/4 teaspoon salt, or to taste
  • 3/4 teaspoon ground black pepper, or to taste
  • 2 tablespoons tomato paste
  • 3 cups fish stock or clam juice (or a combination of the two)
  • 1 pound firm white fish fillets, cut into 1-inch cubes (such as cod or halibut)
  • 8 ounces large shrimp - peeled and deveined
  • 8 ounces mussels, scrubbed and debearded
  • 8 ounces clams, scrubbed
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Steps
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the garlic, onion, celery and bell pepper; cook and stir until softened.
  3. Stir in the tomatoes with their juice, oregano, basil and bay leaf; season with salt and pepper.
  4. Stir in the tomato paste; cook for 2 minutes.
  5. Pour in the fish stock or clam juice; bring to a simmer.
  6. Add the fish cubes; simmer for 5 minutes.
  7. Add the shrimp and mussels; simmer until the shrimp are pink and the mussels have opened up.
  8. Stir in the clams; simmer for an additional 5 minutes before serving.
Tags
fish stew
seafood
Italian
soup
stew
easy
dinner
lunch
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