Cioppino

By Janet-2

Fish stew

Ingredients

• 1 lb shrimp
• 1 lb white fish (i.e. codfish or halibut, cut in 2-inch chunks)
• 1/2 lb mussels
• 1/2 lb scallops or clams
• 1/4 cup white wine
• 1 cup chicken broth or fish stock
• 1 cup bottled clam juice
• 1 (28 oz.) can whole plum tomatoes in juice
• 2 tbsp. tomato paste
• 2 tbsp. fresh parsley, chopped
• 1 bay leaf
• 1 tbsp. olive oil
• 2 cloves garlic
• 1 large shallot, chopped
• Salt and pepper

Preparation

Step 1

Prep: Clean mussel shells. Peel and devein shrimp. Set aside.

Heat large saucepan with olive oil. When hot, add garlic and shallots and cook for about 2 minutes. Add tomatoes and juice and paste, sauté for 1 minute. Add broth and white wine. Simmer for 30 minutes. Add fish and scallops first and cook about 3 minutes. Add shrimp and mussels. Cook until mussels open and shrimp turns pink. Add parsley in the last minute.