Cioppino

I love seafood like shrimp, mussels, scallops and clams. I have seen Cioppino made and seen it done on TV but never actually tried it. I recently saw in the local grocery store they had live clams, mussels, and fresh halibut. I decided I would make a Cioppino. It is a fish stew that stemmed from San Francisco and it is usually made with what ever fish or seafood you have on hand. This recipe I came up with turned out really yummy, even my 4 year old son ate it! It has a lot of ingredients but is well worth the amount of ingredients.


Tools:


Large Sauce Pan
Cutting Board
Knife
Strainer
Measuring Cup


Ingredients:


1 Filet Halibut
1/2 lb Shrimp
1 lb Clams
1 lb Mussels
1 Onion, diced
3 Stalks Celery, diced
1 Red Bell Pepper, diced
1 Tomato, de-seeded, diced
2 Cloves Garlic, minced
4 Tbs Tomato Paste
1/4 C Sweet White Wine
2 Tbs Olive Oil
2 tsp Black Pepper
1 tsp Red Pepper Flakes
1 Tbs Parsley, minced
2 tsp Salt
64 oz Seafood Stock


Directions:


Start by dicing all the veggies, then clean all the seafood. Make sure the clams and mussels have no sand or dirt on them. Heat up the sauce pan with the olive oil over medium high heat. Add the veggies and garlic. Saute until onions are translucent. 

Add the tomato paste. Cook for about 30 seconds and then add the wine. Cook for 2 minutes and add the spices. Then add the seafood stock. Simmer for 30 minutes. 

Then cut the halibut into 2 in chunks. 

Once the 30 minutes is up add the clams and mussels and let them cook for about 7 to 10 minutes. Then add the shrimp to the soup.  Then finally add the halibut to the soup. Let the fish cook for 2 to 3 minutes or until cooked through. 

Once that is finish it is ready to serve, be sure to check the clams and mussels that they are open. The ones that are not open just toss out. 

Enjoy!