Cioppino-Style Stew
Ingredients
1 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for finishing
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
½ tsp.
Kowalski's Crushed Red Pepper Flakes
1
bay leaf
½ cup
chopped fresh Italian parsley, plus more for garnish
1 ½ tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
¾ lb.
fresh mussels, scrubbed and debearded
¾ lb.
fresh halibut fillets, skin removed, cut into 1" cubes
½ lb.
fresh shrimp (21-25 per lb.), peeled and deveined, tails off
10-12 oz. loaf
sourdough bread
Directions
- In a 6 qt. pot, heat oil over medium-low heat. Add onion and garlic; sauté for 5-6 min. until tender, adjusting heat down as needed to prevent garlic from browning.
- Add next 10 ingredients to the pot (through black pepper); bring to a boil.
- Add mussels; cook for 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.
- Divide stew between 6 serving bowls; drizzle with oil and sprinkle with parsley and pepper to taste.
- Serve with hunks of bread for dipping.
