Cioppino Recipe
Salmon | Mussels | Shrimp | Clams | Seafood Brodo
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Ingredients
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Seafood
Brodo (Broth)
Method
Preparation of Brodo
- 1
Sauté Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until softened.
- 2
Add Tomatoes and Liquids
Add the crushed tomatoes, fish stock (or clam juice), and white wine to the pot. Stir well to combine all the ingredients.
- 3
Season the Brodo
Add the bay leaves, salt, black pepper, and red pepper flakes. Bring the mixture to a simmer. Reduce heat and let it simmer gently for about 15 minutes to allow the flavors to develop.
Cooking the Seafood
- 4
Add Seafood
After the brodo has simmered, add the mussels, clams, shrimp, and salmon fillets. Ensure the seafood is submerged in the broth.
- 5
Cook the Seafood
Cover the pot and cook for another 5-7 minutes, or until the mussels and clams have opened and the shrimp are pink. Remove from heat.
- 6
Final Touch
Stir in the chopped fresh parsley and adjust seasoning with additional salt and black pepper if desired.
Serving
- 7
Serve the Cioppino
Ladle the cioppino into bowls, making sure to include a mix of seafood and broth. Serve hot with crusty bread on the side for dipping.
