Italian Cioppino with Mixed Seafood and Basil
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 cups fish stock
- 12 ounces firm white fish, cut into chunks
- 8 ounces shrimp, peeled and deveined
- 8 ounces mussels, scrubbed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- Extra basil leaves for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Pour in the white wine and let it simmer for 3 minutes to reduce slightly.
- Add the crushed tomatoes and fish stock. Season with salt and black pepper. Bring the mixture to a gentle boil, then lower the heat and simmer for 10 minutes.
- Add the white fish chunks and cook for 3 minutes.
- Add the shrimp and mussels. Cover the pot and cook for 5 minutes until the shrimp turn pink and the mussels open.
- Remove the pot from the heat. Stir in the chopped basil.
Notes
Serve the cioppino right after adding the basil so the herb stays bright. If the broth tastes too acidic, a pinch more salt at the end helps balance it. Leftovers keep in the fridge for one day and reheat gently on the stove without boiling the seafood again.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife