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Cioppino… A New Year’s Tradition

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  • 1 large onion, chopped
  • 2 large shallots, chopped
  • 4 garlic cloves, minced
  • 1 tsp red pepper flakes
  • 1 can tomato paste
  • 1 14oz. can diced tomatoes
  • 1 14oz. can crushed tomatoes
  • 2 cups Sauvignon Blanc
  • 4 cups seafood stock
  • 1 bay leaf
  • 1 lb clams
  • 1 lb mussels
  • 1 lb large shrimp
  • 1 lb bay scallops
  • 1 lb salmon fillets, cut into 2” pieces
  • 1 bunch fresh parsley, chopped

Cooking Instructions

We know New Year’s has come and gone, but there is no reason you can’t give this festive seafood stew a try anytime. With friends toasting good ol’ times or just for a family dinner, this is a wonderful dish perfect for January’s chilly weather.

Serves: 6

  • In a large soup pot, heat a couple tablespoons of olive oil over medium heat. Add the onion and shallot and sauté until translucent, about 8-10 minutes.
  • Add the garlic and red pepper flakes and sauté another 3 minutes, until garlic is fragrant.
  • Stir in the tomato paste, combining well and cooking about 2 minutes. Add the white wine and reduce 5 minutes.
  • Pour in the tomatoes and seafood stock. Add the bay leaf. Cover and bring to a simmer.
  • Reduce heat to a low simmer, and cook for at least 30 minutes, allowing flavors to blend.
  • Meanwhile, rinse and clean all your seafood. Peel the shrimp and de-beard the mussels, scrubbing both them and the clams.
  • Add the clams and mussels to the broth first, then cover. When they just begin to open, add the remaining seafood. Cook another 5 minutes, stirring gently, until the all the fish is cooked through.
  • Season the soup to taste with salt and pepper and top with the chopped parsley.
  • Serve with a crisp salad with blue cheese dressing and enough warm sourdough bread to soak up every last drop of soup! Enjoy!