Cioppino Recipe

Cooking Instructions

1. 1

   Prepare the linguine

   In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside.

2. 2

   Sauté aromatics

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté until the onion becomes translucent, about 5 minutes.

3. 3

   Deglaze with wine

   Pour in the white wine and let it simmer for about 2-3 minutes, scraping the bottom of the pot to release any browned bits.

4. 4

   Add tomatoes

   Stir in the diced tomatoes (with their juice) and bring the mixture to a gentle simmer.

5. 5

   Add seafood

   Add the fish fillets, shrimp, crab meat, mussels, and clams to the pot. Stir well to combine and allow the seafood to cook until it is just opaque, about 5-7 minutes.

6. 6

   Season the broth

   Add the chopped parsley, dried oregano, salt, and black pepper to taste. Stir well and let the broth simmer for another 2-3 minutes.

7. 7

   Serve

   To serve, place a portion of linguine in a bowl and ladle the seafood cioppino on top. Serve with crusty bread on the side for dipping.