Italian Cioppino

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"Check out this new product from @redgoldtomatoes - Sriracha Diced Tomatoes + Red Chilies It really spiced up my Italian Cioppino recipe! You should definitely pick up this new product up at a retailer near you: http://ff.recipes/find-TomatoLove I found mine at @Reasors"
-- @emmaclaireskitchen
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  • Recipe Card
Prep time 20mins
Cook time 1hr 30mins
Serves or Makes: 6

Recipe Card

ingredients

  • 3 tablespoon olive oil
  • 2 tablespoon butter, unsalted
  • 1 onion, peeled and diced
  • 1/4 cup fennel, diced
  • 1/4 cup leeks, diced
  • 4 cloves garlic, peeled and minced
  • 2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 tablespoon fresh parsley
  • 1 large bay leaf
  • 2 1/2 tablespoon Tomato paste
  • 1 1/2 cup red wine
  • 1 (10 ounce can) Tomato Love Sriracha Diced Tomatoes + Red Chilies
  • 1 cup fresh grape tomatoes, halved and roasted
  • 2 1/2 cup seafood or fish stock
  • 1 pound halibut or thick white fish, cut into 2-inch chunks
  • 1 pound littleneck clams, scrubbed
  • 1 pound large shrimp, peeled and deveined
  • 1 pound black mussels, scrubbed
  • 1 tablespoon Fresh parsley, chopped for garnish
  • Lemon wedges, for serving
  • Toasted bread, for serving (optional)

Method

  • Step 1

    Melt butter with olive oil in a large soup pot or Dutch oven over medium heat.

  • Step 2

    Add diced onion, fennel, leek, salt, pepper, herbs, and spices and stir to combine. Sauté until veggies begin to soften and become aromatic, about 5 minutes, then add garlic and sauté for 1 minute.

  • Step 3

    Add tomato paste, Tomato Love tomatoes, wine, seafood stock, and bay leaf and bring to a boil. Reduce heat and allow broth to gently simmer, uncovered, for 45 minutes.

  • Step 4

    Remove bay leaf. Taste and season with more salt and pepper, if necessary.

  • Step 5

    Add seafood to the pot starting with halibut, then clams, then shrimp, followed by mussels. Gently stir to combine.

  • Step 6

    Cover and cook until clams and mussels open up, about for 10 minutes.

  • Step 7

    Lastly, check to see if any clams or mussels remained closed, and if so, remove and discard as they are not good to eat.

  • Step 8

    Serve in shallow bowls and garnish with parsley and lemon wedges. Serve with toasted bread if desired. Enjoy!