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Restaurants›Cabezon Restaurant›Cioppino Recipe

Cioppino Recipe

Inspired by Cabezon Restaurant

Time30m

Serves4

A slightly spicy seafood stew with a savory explosion of flavors.

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Ingredients

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Seafood and Vegetables

2 tbs olive oil

1 cup onion, chopped

3 tbs Garlic, minced

1 cup red bell pepper, chopped

1 cup Celery, chopped

28 oz canned diced tomatoes

4 cups fish stock or clam juice

1 cup dry white wine

1 tsp Crushed red pepper flakes

1 cup Fresh parsley, chopped

to taste Celtic sea salt

to taste black pepper

1 lb Shrimp, peeled and deveined

1 lb bay scallops

1 lb firm white fish (like cod or halibut), cut into chunks

1 lb mussels, scrubbed and debearded

1 lb clams, scrubbed

Method

Cooking Instructions

1

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, red bell pepper, and celery. Sauté until the vegetables are soft, about 5-7 minutes.

2

Add Liquids and Seasonings

Stir in the canned diced tomatoes, fish stock (or clam juice), dry white wine, crushed red pepper flakes, salt, and black pepper. Bring the mixture to a simmer.

3

Cook the Seafood

Add the shrimp, bay scallops, white fish chunks, mussels, and clams to the pot. Cover and cook for about 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened.

4

Garnish and Serve

Remove from heat and stir in the chopped parsley. Adjust seasoning as necessary. Serve hot with crusty bread.