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Ingredients
- 2 tbsp (25 mL) olive oil
- 2 cups (500 mL) chopped onions
- 1 cup (250 mL) diced red bell pepper
- 6 cloves garlic, finely chopped
- 1 can (28 oz/796 mL) diced tomatoes, pureed
- 2 cups (500 mL) dry red wine
- 2 tbsp (25 mL) chopped fresh parsley
- 1 tsp (5 mL) salt
- 3/4 tsp (3 mL) red pepper flakes
- 1/2 tsp (2 mL) basil, crumbled
- 1/2 tsp (2 mL) fennel seed, crushed
- 1/4 tsp (1 mL) oregano, crumbled
- 1/4 tsp (1 mL) freshly ground pepper
- 1 lb (500 g) cod or halibut, cut into chunks
- 24 frozen large raw shrimp, thawed
- 24 mussels, rinsed and scrubbed
- 12 frozen large scallops, thawed
- Hot pepper sauce
Details
Preparation
Step 1
Heat oil in a Dutch oven over medium heat. Add onions, red pepper and garlic; saute until softened, about 5 - 7 minutes. Add next 9 ingredients (tomatoes through pepper). Bring to a boil. Reduce heat and simmer, partially covered, for 40 minutes; stir occasionally. May be prepared to this point and refrigerated for up to 24 hours. Bring tomato mixture to a boil before proceeding. Remove from heat and stir in cod. Bake, covered, at 350°F (180°C) for 15 minutes. Meanwhile, peel and devein shrimp, leaving tails intact. Remove pan from oven. Add shrimp, mussels and scallops to pan. Cover and continue baking for 10 minutes or until shrimp and scallops are cooked and mussels have opened. Discard any unopened mussels. Serve cioppino in soup plates or pasta bowls. Add hot pepper sauce to taste. Serves 6.
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