Best-Ever Cioppino Recipe

2 tablespoons olive oil 1 onion, diced 4 garlic cloves, minced 1 red bell pepper, seeded and diced 2 stalks celery, sliced 3 ripe tomatoes, seeded and chopped 1 cup dry white wine 3 cups seafood stock or clam juice 1 bay leaf 1 teaspoon red pepper flakes 1 lb halibut, cut into chunks 12 mussels, scrubbed and debearded 12 clams, scrubbed 12 large shrimp, peeled and deveined 1⁄4 cup chopped parsley Crusty bread, for serving


In a large pot over medium heat, heat the olive oil. Sauté the onion, garlic, bell pepper and celery for 5 minutes until softened.


Stir in the tomatoes, white wine, seafood stock, bay leaf and red pepper flakes. Bring to a boil then reduce heat and simmer 20 minutes


Add the halibut, mussels, clams and shrimp. Cover and simmer 5 minutes.


Remove from heat. Discard any unopened shells. Stir in parsley.


Ladle cioppino into bowls and serve immediately with crusty bread! Enjoy!


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