1cupwhite wine, pinot grigio or sauvignon blanc work best, deglaze pan
½cupclam juice, bottled clam juice is best
2 - 3cupsseafood stock
½ - 1cup water
1canwhole peeled tomatoes, 28 ounces with juice, break down the tomatoes using a wooden spoon
2bay leaves
8large shrimp with shell, devein before adding to the stew
1lb.scallops, about 6-8 large scallops remove the foot
1lb.Alaskan cod fillet, cut into smaller pieces
1dozenmussels, clean and remove beard hair
1lemon, cut into wedges
2tablespoons parsley , freshly chopped
Equipment
large soup pot
Instructions
Add olive oil and butter to a stock pot over medium heat.
Once hot, add the whole garlic, diced onion, oregano, salt, pepper and red pepper flakes. Stir well. Saute until the onions are translucent. About 10 minutes.
Next, deglaze the pan with white wine. Simmer until the alcohol begins to cook off. About 3-4 minutes.
Then, add the clam juice, 1 can of whole peeled tomatoes with juice, water, and seafood stock. Break down the tomatoes using a wooden spoon. Add the bay leaves.
Bring to a light boil, reduce the heat to a simmer before you begin to add the seafood. Stir occasionally. Taste the broth to see if it needs more seasoning.
Add the Seafood
First start with the shrimp, they will take the longest to cook. My shrimp were very large, so I let them sit in the broth for 8-10 minutes before I added any other seafood.
Reduce the heat to low.
Next, you’ll add the prepared scallops and Alaskan cod fillets to the broth. Simmer for another 6-8 minutes. Reducing the heat will help prevent the scallops and cod from getting too tough.
Do not stir the cioppino, simply shake the pot to get everything well incorporated. This will prevent the fish from flaking into small pieces.
Finally, you will add the mussels. Once the mussel shells open you know they are ready.Remove the bay leaves and serve hot with fresh lemon wedges, chopped parsley and garlic toast.