Cioppino Style Stew
Cioppino Style Stew
Serves 6
10 min.
active cooking time
20 min.
total cooking time
Ingredients
1 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for finishing
1
small yellow onion, finely diced
2 cloves
garlic, minced
28 oz.
canned crushed tomatoes
2 cups
clam juice
1 ½ cups
red wine (such as Shiraz)
½ cup
chopped fresh Italian parsley, plus more for garnish
2 tbsp.
tomato paste
1 ½ tsp.
Kowalski's Dried Oregano
1 ½ tsp.
kosher salt
½ tsp.
Kowalski's Crushed Red Pepper Flakes
½ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for garnish
1
bay leaf
¾ lb.
fresh mussels, scrubbed, debearded and rinsed
¾ lb.
fresh halibut fillet(s), skin removed, cut into 1" cubes
½ lb.
raw peeled and deveined 21-25 ct. shrimp, tails removed
1 loaf
Kowalski's Signature Artisan Sourdough Bread, for serving
Directions
- In a 6 qt. pot, heat oil over medium-low heat. Add onion and garlic; sauté until tender (5-6 min.), adjusting heat down as needed to prevent garlic from browning.
- Add next 10 ingredients to the pot (through bay leaf); 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 evenly among 6 serving bowls; drizzle with oil and sprinkle with parsley and black pepper to taste.
- Serve stew with hunks of bread for dipping.
Find It!
- Find clam juice in the Grocery Aisle near the canned tuna.
- Find Kowalski's Signature Artisan Sourdough Bread on the Artisan Bread Table.
