Cioppino - since I absolutely love eating it, how wonderful that it’s Paleo--aside from a little bit of red wine that cooks off. Rich, delicious, rustic and spectacular for Christmas Eve Day. Substitute whatever seafood is available and local! I use mostly mussels, shrimp, and clams, but it’s great with fresh fish. With this combination of fresh seafood and homemade chicken broth, tomato paste, my summer canned tomatoes, and fresh herbs, it’s a winner.
I just know I could quite happily eat @nocrumbsleft’s Cioppino every day for the rest of my life and never tire of it! I love that you can serve it to anyone gluten-free or dairy-free and use whatever fish looks great at the market. The perfect celebration meal that’s guaranteed to impress and delight!
6 large garlic cloves
1 large onion, finely chopped
1 Bay leaf
3 tsp chopped fresh basil
2 handfuls chopped flat-leaf parsley
1 tsp dry oregano
1 tsp dried hot red pepper flakes
1 1/2 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
1 red or yellow bell pepper, diced
1-2 tsp red curry paste
2 tbsp tomato paste
1 1/2 cups dry red wine (or white, if that's what you have)
1 can whole plum tomatoes, drained and chopped, reserving juice
1-2 cup clam juice
1-2 cups chicken broth
5 lbs of seafood note: I used mussels, shrimp (large, tail on and deveined) and clams, but feel free to use whatever seafood you like)
Heat oil in a heavy pot over medium heat. Then stir in garlic, onions, bay leaf, oregano and red pepper flakes. In separate bowl, dilute tomato paste in 1 cup chicken broth and add to mixture. Stir in bell pepper. Add wine and boil. Reduce to about half. Then add tomatoes with their juice, clam juice and remaining chicken broth. Stir and simmer, covered for about 30 minutes.
Add mussels and clams and let simmer until clams open up, or about 5- 10 minutes. As they open, add the shrimp and let cook for a few more minutes. Remove the Bay leaf and stir in parsley and basil. Serve hot.