Cioppino

Ingredients

• •3 tablespoons olive oil
• •1 medium onion, diced
• •4 cloves garlic, minced
• •1 can (28 oz) crushed tomatoes
• •1 cup fish or chicken broth (gluten-free)
• •1/2 cup dry white wine
• •1 pound firm white fish, cut into chunks
• •1 pound clams or mussels, cleaned
• •1/2 pound large shrimp, peeled and deveined
• •1 teaspoon dried oregano
• •to taste salt and pepper
• •2 tablespoons fresh parsley, chopped

Directions

1. 1Heat olive oil in a large pot over medium heat and sauté diced onion until softened, about 5 minutes.
2. 2Add minced garlic and cook for 1 minute until fragrant.
3. 3Pour in crushed tomatoes, broth, white wine, and oregano; simmer for 10 minutes.
4. 4Add the firm white fish and clams or mussels, cooking for 5-7 minutes until shells begin to open.
5. 5Stir in shrimp and cook for 3-4 minutes until pink and cooked through, discarding any unopened shells.
6. 6Season with salt and pepper to taste, then ladle into bowls and garnish with fresh parsley before serving.

💡 Cioppino seafood belongs in stages: firm fish and crab first, mussels and shrimp later, so the pot finishes without rubbery shellfish.

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