New! Ciopinno Recipe
Cod, shrimp, scallops, calamari, and mussels in a delicious and savory tomato seafood broth. Served with crostini bread.
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Ingredients
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Seafood
Broth
Crostini
Method
Preparation
- 1
Prepare the Seafood
Rinse and pat dry the cod fillets, shrimp, scallops, calamari, and mussels. Set aside.
- 2
Make the Crostini
Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet, drizzle with olive oil and toast in the oven for 5-7 minutes until golden. After toasting, rub each slice with the cut side of the garlic clove.
Cooking the Broth
- 3
Sauté the Vegetables
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 4
Add the Tomatoes and Liquids
Add the crushed tomatoes, fish stock (or clam juice), and white wine to the pot. Stir well to combine.
- 5
Season the Broth
Add the bay leaves, dried oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes.
Add the Seafood
- 6
Cook the Seafood
Add the cod, shrimp, scallops, calamari, and mussels into the simmering broth. Cover and cook for about 5-7 minutes, or until the mussels open and the seafood is cooked through.
- 7
Final Touches
Remove the bay leaves and adjust seasoning with salt and black pepper if needed. Stir in the chopped parsley just before serving.