Cioppino-Style Stew

Easy
Serves 6
Ingredients: 
  • 1 tbsp. Kowalski's Extra Virgin Olive Oil
  • 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
  • 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
Instructions: 

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 until they open wide (about 7 min.). Discard unopened mussels and bay leaf; add fish and shrimp. Reduce heat to a high simmer; cook until fish and shrimp are opaque (about 4 min.), stirring often. Serve with hunks of bread for dipping.