seafood cioppino

We have had gorgeous (chilly for Florida) weather lately and I have been making all sorts of soups and stews. One of my family’s favorite is my Seafood Cioppino using fresh seafood from our favorite local seafood market, Pinders. This stew is fresh, hearty and I love serving it with some crispy baguette slices so you can dunk the bread into the delicious broth.

Here’s what you need:

• 3 c seafood stock
• 8oz clam juice
• 1 c white wine
• 24oz crushed tomatoes
• 1/2 large onion, diced
• 5 cloves of garlic, minced
• 3/4 c celery, diced
• 1/2 tbsp tomato paste
• 1/4 tsp red pepper flake (add up to 1/2 tbsp if you like things spicy)
• 1 tsp oregano
• 1 tsp parsley
• 1/2 tsp black pepper
• 1/2 tsp salt
• zest of 1 lemon
• 2 tbsp EVOO
• 3/4 lb mussels (rinsed well)
• 1/2 lb shrimp, shelled & deveined
• 1/2 lb scallops
• 3/4 lb white fish, chopped into bite sized pieces

Directions:

1. In a large pot, heat EVOO and add the onions, celery, garlic, salt and pepper. Cook until translucent.
2. Add red pepper flakes and tomato paste, cook for 5 minutes
3. Next add 1 cup white wine and simmer on medium high heat until liquid has reduced by half.
4. Add oregano, clam juice, tomatoes and seafood broth. Cook for about 25 minutes.
5. Then add in lemon zest, parsley, and all that delicious seafood. Cook for about 5-6 minutes with the lid on until the seafood is cook and tender to the touch. Make sure the mussels have cracked open