DECADENT CHRISTMAS CIOPPINO SEAFOOD STEW

Cioppino is always a pleasure to make and especially a pleasure to eat.

This dish blesses you with an abundance of fresh seafood in one large bowl.

This is absolutely one of my favorite dishes.

I know I have many, but this classic seafood stew always satisfies my love for fish.

INGREDIENTS

• 12 cherry stone clams, scrubbed
• 12 mussels, debearded
• 1/2 pound of medium sized shrimp, pealed and deviened leaving the tail on.
• 1/2 pound of sea scallops
• 1 pound of cooked crab meat
• 1 pound of whitefish, cut into 1 inch pieces
• 6 cloves of garlic, chopped
• 1 large yellow onions, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 3 stalks of celery, chopped
• 1/4 cup of extra virgin olive oil
• 1 Tbls of wine vinegar
• 1 28oz can of diced tomatoes
• 2 Tbls of tomato paste
• 1 and 1/2 cups of dry white wine
• 1 tsp of dried oregano
• 1/4 tsp of dried thyme
• 1/4 tsp of rosemary
• 2 bay leafs
• 1 Tbls of red pepper flakes
• 1 tsp of salt
• 1/2 tsp of freshly grated black pepper
• 1/4 cup of fresh parsley

  PREPARATION

• In a large 5 or 6 quart pot sauté the garlic, celery, onions and bell peppers until tender, around 5 minutes.
• Stir in wine vinegar, white wine, tomatoes and tomato paste.
• Season with salt, pepper, oregano, thyme, rosemary and red pepper flakes.
• Add the mussels and clams. Cover and simmer for around 15 minutes until they open. Discard any unopened shells.
• Add the shrimp, scallops, whitefish, cover and cook for 5 minutes more then and the cooked crab for 2 more minutes.

  Serve garnished with parsley. Serves 6 to 8. Folks this dish looks complicated but it’s not. It’s so good it’s worth the time.

Source GreatChicago