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Cioppino
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Cioppino

Cioppino

Serves 2-4 - Think fish stew - unless that sounds gross. Then just think super delicious seafood in a glorious, rich tomato broth (which is basically a fish stew)

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1-28 ounce can whole peeled tomatoes (preferably San Marzano if you have them)
  • 2 ounces Stu’s ’This is Bloody Mary’ or substitute with:
  • 1 ounce Worcestershire sauce, 1/2 ounce hot sauce, juice from 1/2 lemon and 1 teaspoon chili powder
  • 1/2 pound raw large shrimp, peeled - about a dozen
  • 1 pound sea scallops - about 10
  • 3/4 pound mahi mahi, halibut or red snapper - cut into big bite size pieces
  • And of course you can always add clams, mussels, lobster (raw) cut into pieces - anything you like
  • To garnish - chopped cilantro & green onion

Directions

  1. Put a large pot over medium heat and add oil, onions & garlic
  2. Cook slowly until onions have brown lightly and softened
  3. Add tomatoes - squishing to break them up as you add them to the pot, then add Stu’s (if using) or the Worcestershire, hot sauce lemon juice & chili powder - stir well
  4. Bring to a boil, turn down to a simmer and put the lid on - cook about 20 minutes
  5. Open lid and add seafood, then return lid and cook until done, roughly 10 to 15 minutes
  6. Serve by topping with cilantro & green onions

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