Cioppino Seafood Stew (Print Version)

# Ingredients:

→ Aromatics & Base

01 - 3 tablespoons olive oil
02 - 2 shallots, diced
03 - 2 medium carrots, diced
04 - 2 small leeks or 1 large leek, sliced
05 - 4-5 garlic cloves, minced

→ Liquids & Tomatoes

06 - 375 ml dry white wine
07 - 2 cans (410 g each) fire roasted diced tomatoes
08 - 115 g tomato paste
09 - 600-700 ml fish stock or seafood stock

→ Seasonings

10 - 1 bay leaf
11 - 1 teaspoon red pepper flakes, adjustable to taste
12 - 1 tablespoon dried parsley
13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried thyme
15 - 1 teaspoon garlic powder
16 - 2 teaspoons sugar
17 - 1 teaspoon salt, adjustable to taste

→ Seafood

18 - 225 g mussels, scrubbed and debearded
19 - 225 g manila clams or littleneck clams, scrubbed
20 - 450 g jumbo shrimp, deveined but shell-on when possible
21 - 450 g white fish fillets, cut into chunks

# Instructions:

01 - Prepare all ingredients before starting: dice vegetables, measure liquids and seasonings, and thoroughly scrub the clams and mussels under cold running water.
02 - Preheat a large Dutch oven over medium heat. Add olive oil, then sauté shallots, leeks, and carrots until softened and lightly browned, about 5-7 minutes.
03 - Add minced garlic to the pot and sauté just until fragrant, about 30 seconds. Immediately pour in wine to prevent garlic from burning.
04 - Bring wine to a simmer and let it reduce slightly for one minute, scraping up any browned bits from the bottom of the pot.
05 - Add tomatoes, tomato paste, all seasonings, and fish stock. Stir to combine thoroughly and taste for salt, adjusting if needed.
06 - Let the broth simmer over medium-low heat for 20-25 minutes to meld flavors. Taste and adjust red pepper flakes for desired heat level.
07 - Add mussels and clams, submerging them in the broth. Cover the pot with a lid and cook for 3-4 minutes until they begin to open.
08 - Add white fish chunks and shrimp, ensuring they're submerged in the broth. Cover and cook for approximately 5 minutes until fish is opaque, shrimp is pink and firm, and all shellfish have opened fully.
09 - Ladle cioppino into warmed bowls and serve immediately with slices of sourdough bread for dipping into the flavorful broth.

# Notes:

01 - Discard any mussels or clams that do not open after cooking.
02 - For best results, use the freshest seafood available from a reliable source.
03 - The stew tastes even better the next day as flavors continue to develop.

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