Cioppino Seafood Stew
INGREDIENTS
- 1 x Marinara mix
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 leek, thinly sliced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 can crushed tomatoes
- 2 cups fish or vegetable stock
- 1/2 cup water
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Crusty bread, for serving
Method
Step 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, until softened and translucent.
Step 2
Stir in the minced garlic, sliced leek. Cook for another 5 minutes until the vegetables have slightly softened.
Step 3
Add the dried oregano and bay leaf to the pot. Stir to combine and let the flavours infuse for a minute or two.
Step 4
Pour in the crushed tomatoes, fish or seafood stock, and water. Bring the mixture to a simmer and let it cook for about 20-30 minutes to allow the flavours to meld.
Step 5
Season the broth with salt and pepper to taste. Remember that seafood can release some saltiness, so be cautious not to oversalt at this stage.
Step 6
Once the broth is well-flavoured, add the mussels and clams to the pot. Cover the pot and let them steam for about 5 minutes until they start to open.
Step 7
Next, add the shrimp, fish chunks, and sliced squid. Gently stir the stew to combine the seafood with the broth. Cover the pot again and cook for an additional 5-7 minutes until the shrimp are pink and the fish is cooked through.
Step 8
Remove the bay leaf from the pot, and taste the stew for any final seasoning adjustments.
Step 9
Serve the Cioppino in large bowls, garnished with fresh basil or parsley. Don’t forget to provide crusty bread on the side for dipping into the flavourful broth.