Cioppino is an Italian-American fish stew originating in San Francisco, California. This recipe is My Fabulous Food’s version of this famous stew. I’m a huge seafood lover, so I added all of my favorite seafood in this stew.
Cooking Time/Preparation: 1 Hour
3 tablespoons of avocado oil (or olive oil; avocado oil is preferable for high heat cooking)
1 large yellow onion, chopped
1 large green bell pepper, chopped
4 large garlic cloves, finely chopped
1 bay leaf
1 ½ teaspoons of Alderwood Smoked Sea Salt by My Fabulous Food
2 teaspoons of Citrus-Infused Salt Free Seasoning by My Fabulous Food
¼ teaspoon crushed red pepper flakes
1 (28-ounce) can of crushed tomatoes
¾ cups white cooking wine
4 cups chicken broth
Seafood of your choice: I used 2 split lobster tails, 1 pound of snow crab, ½ pound mussels, ½ pound of Argentina shrimp, ½ pound of large sea scallops
½ cup of fresh Italian parsley, chopped
Lemon slices for garnish
1. Heat oil in a large pot, such as a Dutch oven, over medium-high heat.
2. Add onion, green bell pepper, garlic, bay leaf, and seasoning. Sauté for 7 minutes.
3. Add tomatoes, white wine, and chicken broth. Bring to a boil.
4. Reduce heat to medium and simmer for 15 minutes, stirring occasionally.
5. Add lobster, crab, and mussels, and simmer for 5 to 10 minutes. Discard any unopened mussels.
6. Season scallops and shrimp and add to the stew. Simmer until cooked thoroughly- approximately 5 additional minutes.
7. Discard bay leaf.
8. Separate into bowls and garnish with chopped parsley and lemon slices.
9. Serve with toasted baguette.