Cioppino (Seafood Stew)

If you love seafood, you have definitely come to the right page! This stew is absolutely amazing 👏 and I hope you will agree! It’s also GLUTEN FREE, yes hello!

Make this dish for a special occasion or just because.

INGREDIENTS

2 tbsp olive oil

1 fennel bulb, chopped, reserve fronds for topping, or use parsley for topping

I small onion, diced

5 cloves garlic, thinly sliced

1/2 tsp red pepper flakes

2 tbsp tomato paste

1 can diced tomatoes (no salt added) or dice 2 large tomatoes, or 3 medium

1 1/2 cups of white wine

1 bay leaf

1 pinch of saffron threads

3/4 tsp kosher salt 🧂

1/4 tsp ground pepper

1 lb manila clams, scrubbed

1 lb mussels, scrubbed

1 lb of firm white fish, halibut or cod, cubed

1 lb of shrimp deveined (optional)

1/4 cup fresh parsley, finely chopped

DIRECTIONS

In a large Dutch oven heat the olive oil over medium-high heat

Sauté the fennel, and onion until softened (5 min or so), add the garlic, red pepper flakes, and tomato paste, cook for about 3 minutes more.

Stir in tomatoes and the juice of the tomatoes too, add the wine, bay leaf, saffron threads, salt and pepper.

Cover and reduce heat to a low simmer for about 20 minutes, stirring occasionally.

Add the clams and mussels, cover and cook for an additional 5 minutes, then add the shrimp and white fish and cook an additional 5 minutes or until clams and mussels have opened.

Toss in the parsley and top with fennel or parsley.

Serve hot and enjoy!!!

I actually paired mine with pizza and it was great!

~ANEWblog