Italian Cioppino
Ingredients
- 3 tablespoons unsalted butter
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 (14.5 ounce) cans chicken broth
- 2 (14.5 ounce) cans diced tomatoes
- ¾ cup white wine
- ½ cup water
- 2 bay leaves
- 1 tablespoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 ¼ pounds cod fillets, cut into chunks
- 1 pound large shrimp, peeled and deveined
- 1 pound bay scallops
- 10 small clams in shells, scrubbed
- 10 mussels, cleaned and debearded
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Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic; cook, stirring occasionally with a wooden spoon, until onion is softened, 5 to 7 minutes.
- Add chicken broth, diced tomatoes, wine, water, bay leaves, basil, thyme, oregano, and pepper flakes to the pot; cover the pot. Simmer until tomatoes are softened and broth is flavorful, about 30 minutes.
- Fold in cod, shrimp, scallops, clams, and mussels; bring to a boil. Reduce heat to low; simmer, covered, until clams and mussels open, 5 to 7 minutes. Discard any clams or mussels that don't open.
Source
Original recipe: View Original