WEST COAST CIOPPINO

WEST COAST CIOPPINO image

Yield 7 Cups

Number Of Ingredients 27

Saute:
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup yellow bell pepper, diced
1 T. garlic, minced
2 T. extra-virgin olive oil
Stir in:
2 T. tomato paste
1 T. chopped fresh thyme
1 t. red pepper flakes
1 t. kosher salt
1/4 t. ground fennel
1 bay leaf
Deglaze with; Add:
1 1/2 cups dry white wine
1 can whole tomatoes with juice, chopped (28 oz.)
2 cups chicken broth
2 T. fresh lemon juice
1 t. sugar
Stir in:
1 lb. mussels, cleaned
3/4 lb. cod or other whitefish, cut into 2 inch cubes, seasoned
Add:
1/2 lb. medium shrimp, peeled, deveined, seasoned
Garnish with:
3 T. minced fresh parsley

Steps:

Saute onion, celery, carrots, bell pepper, and garlic in oil over medium-high heat in a large pot for 5 minutes, stirring often. Stir in tomato paste and seasonings; cook 2 minutes. Deglaze with wine and reduce by half, about 5 minutes. Add tomatoes, broth, lemon juice, and sugar. Bring to a simmer and cook 10 minutes. Stir in mussels and cod; simmer 7 minutes, discarding any mussels that do not open. Add shrimp; simmer 3-4 minutes. Garnish with parsley and serve with sourdough garlic toast.