It's time for another collaboration with Smells Like Brownies (although we actually made this back in June, oops!) - not vegetarian this time, but rather pescetarian. A hearty tomato based broth filled with all kinds of seafood - Cioppino. Melissa actually chose this dish for her blogging group, the Secret Recipe Club. For more info on that, check out her post here.
Making the broth takes up the most time in this recipe, but you want to let it simmer and develop deep flavor, so it's worth it. Olive oil, garlic, shallot, oregano, and a bay leaf go in first; followed by bell pepper, tomato paste, and red wine. Oh yeah, and red pepper flakes - watch it here, this is where you determine your spice level. Next comes canned tomatoes in their juices, clam juice, lemon juice, and veggie broth (not stock). Let it do it's thing for 30 minutes before adding in some mussels.
I meant it when I said this soup was full of all kinds of seafood. While the mussels simmer away; prep the rest of the seafood - scallops, red snapper (or something similar, like halibut), and shrimp. Who knew a bunch of raw seafood could look so pretty?
After the rest of the seafood is cooked through, top with fresh basil and parsley and dig in. Serve with some crusty bread for dipping and eat right away! This Italian stew is perfect for any time of year - hearty and warming, but not heavy - so enjoy!
1/4 cup olive oil
3 large cloves garlic, minced
1 large shallot, diced
1 bay leaf
1 tsp oregano
1/2 tsp crushed red pepper (more like a tiny pinch for my tastes!)
1 1/2 tsp salt
1/2 tsp fresh ground black pepper
1 red bell pepper, diced
1 tbsp tomato paste
1 cup red wine
1 (28 oz) can petite diced tomatoes
7 oz bottled clam juice
1 tbsp lemon juice
1 cup vegetable broth (or water)
8 oz mussels, debearded
8 oz raw shrimp, peeled and deveined
8 oz sea scallops, trimmed and halved
8 oz halibut or red snapper, cut into 1 1/2 inch cubes
2 tbsp chopped fresh flat-leaf parsley plus extra
2 tbsp slivered fresh basil, plus extra
Heat olive oil in a heavy-bottomed pot over medium heat. Add garlic, shallot, bay leaf, oregano, crushed red pepper, salt, and black pepper. Cook until shallot is softened, stirring regularly, about 5 minutes.
Stir in diced bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5–6 minutes.
Add tomatoes with their juice, clam juice, lemon juice, and broth. Simmer, covered, 30 minutes. Taste and season as needed with salt and pepper.
Meanwhile, debeard the mussels and soak them in cold water for at least 20 minutes. The mussels should open and release any grit or sand caught inside their mouths, though they may be completely closed again at the 20 minute mark.
Add the mussels to the stew. Any open mussels should close when they feel the heat. Simmer, covered, until mussels just re-open, 5–7 minutes, checking every minute after 5 minutes and transferring opened mussels to a clean bowl with tongs or a slotted spoon. (Discard any dead, unopened mussels after 7 minutes.)
Lightly season fish pieces, shrimp, and scallops with salt and add to the stew. Simmer, covered, until just cooked through, about 5 minutes. Discard the bay leaf, then return the mussels to the pot and gently stir in parsley and basil.
Serve cioppino immediately in large soup bowls, garnished with extra fresh herbs.
One Year Ago - Mexican Style Quinoa Salad
Two Years Ago - Turkey Apple Burgers w/ Avocado, Corn, & Tomato Salad
Three Years Ago - Burrata w/ Cherry Tomatoes; Fresh Tomato Sauce