Italian American Seafood Stew (Cioppino)

 

Serve with a green salad and some crusty bread for dipping in the delicious sauce. You can use any seafood that you like.

Ingredients

1⁄4 cup olive oil

1  large onion, chopped

2  carrots, chopped

1  celery rib, chopped 

5  cloves garlic, finely chopped

1/2 teaspoon crushed red pepper flakes

2 cups chopped Italian tomatoes in juice, crushed

1cup dry white wine

4 large leaves of basil

2 pounds firm, skinless fish fillets (such as red snapper, grouper, cod, mahi-mahi, or halibut), cut into 2-inch pieces

1 lb shrimp, peeled and deveined

1 lb. scallops

2 meat lobster tails, removed from the shell and cut into 1-inch pieces

Kosher salt and freshly ground black pepper, to taste

1/2 cup coarsely chopped fresh flat-leaf parsley

Directions

Heat the olive oil in a Dutch Oven over medium-high heat. Add onion, carrot, celery, and garlic. Sauté 10 minutes. Add the red pepper flakes, basil, tomatoes, and wine. Bring to a boil, reduce the heat to a simmer the and cook for 30 minutes.

Next, add the fish pieces and shrimp to the sauce, pushing them down into the liquid a little. Cover the pot and simmer for 4 minutes. Add the lobster and scallops and simmer for 2 minutes. 

Immediately scoop the stew into large bowls, garnish with chopped parsley.. Serve