Cioppino-Style Stew

Serves 6
  • 1 tbsp. Kowalski's Extra Virgin Olive Oil, plus more for garnish
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups clam juice
  • 28 oz. can crushed tomatoes
  • 1 ½ cups red wine, such as Shiraz
  • 1 ½ tsp. Kowalski's Dried Oregano
  • 2 tbsp. tomato paste
  • 1/2 tsp. Kowalski's Crushed Red Pepper Flakes
  • 1 bay leaf
  • 1/2 cup chopped fresh Italian parsley, plus more for garnish
  • 1 ½ tsp. kosher salt
  • 1/2 tsp. Kowalski's Coarse Ground Black Pepper
  • 3/4 lb. fresh mussels, scrubbed and debearded
  • 3/4 lb. fresh halibut fillets, skin removed, cut into 1" cubes
  • 1/2 lb. fresh shrimp (21-25 per lb.), peeled and deveined, tails off
  • 10-12 oz. loaf sourdough bread

Heat oil in a 6 qt. pot over medium-low heat; sauté onion and garlic for 5-6 min. until tender, adjusting heat down as needed to prevent garlic from browning. Add next 10 ingredients (through black pepper); bring to a boil. Add mussels and cook 3 min. Add fish and shrimp; reduce heat to a high simmer. Cook, stirring often, until fish and shrimp are opaque (about 4 min.); discard unopened mussels and bay leaf. Drizzle with oil and sprinkle with parsley and pepper to taste. Serve with hunks of bread for dipping.

Wine Pairing

Take your pick of a white or red with this stew. Falanghina (a white wine from the Naples in the Campania region of Italy) is nice, as is a Sangiovese.