Cioppino Recipe

Inspired by Cardinale

Time45m

Serves4

black cod, mussels, clams, pork sausage, tomato broth

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Ingredients

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Seafood

1 pound black cod

1 pound mussels

1 pound clams

Meat

1 pound pork sausage

Broth

2 tablespoons olive oil

1 cup onion, chopped

4 cloves Garlic, minced

28 ounces canned diced tomatoes

4 cups fish stock or broth

1 cup White wine

2 leaves bay leaves

1 teaspoon Red pepper flakes

to taste Celtic sea salt

to taste black pepper

Garnish

1 tablespoon Fresh parsley, chopped

1 optional lemon wedges

Method

Preparation

Cook the Sausage

In a large pot, heat olive oil over medium heat. Add the pork sausage and cook until browned. Use a spoon to break it into small pieces.

Add Vegetables

Add chopped onion and minced garlic to the pot. Sauté until the onion is translucent and the garlic is fragrant.

Prepare the Broth

Stir in the canned diced tomatoes, fish stock, white wine, bay leaves, red pepper flakes, salt, and black pepper. Bring to a simmer.

Add Seafood

Once the broth is simmering, add the black cod, mussels, and clams. Cover the pot and cook for about 10-15 minutes or until the mussels and clams have opened and the fish is cooked through.

Serving

Serve

Ladle the cioppino into bowls, garnish with chopped parsley, and serve with lemon wedges on the side.