Cioppino Recipe

Cooking Directions

1. 1

   Sauté Vegetables

   In a large pot, heat olive oil over medium heat. Add minced garlic, diced onion, bell pepper, and carrot. Sauté until the vegetables are softened, about 5-7 minutes.

2. 2

   Add Broth and Seasonings

   Stir in chicken broth, tomato paste, canned diced tomatoes, oregano, and bay leaves. Bring the mixture to a boil.

3. 3

   Cook Fish and Shellfish

   Reduce heat to a simmer and add the cubed fish, mussels, and bay scallops. Cover and cook until the mussels open and the fish is cooked through, about 5-7 minutes.

4. 4

   Taste and Adjust Seasoning

   Remove the bay leaves. Taste the cioppino and season with salt and black pepper to your preference.

5. 5

   Serve

   Ladle the cioppino into bowls and sprinkle with chopped parsley. Serve hot with toasted baguette slices on the side.