Cioppino

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Californian Italian Seafood Stew, this is a must try

Prep Time10

Cook Time20

Course: Main Course, Soup

Cuisine: American, Italian, Mediterranean

Servings:

Calories: 190kcal

2½ oz Tomato Diced
2½ oz Peppers Diced
2 oz onion Diced
1 tbsp garlic finely chopped
1 tbsp pepper serrano, deseesed, chopped use gloves to handle
2 tbsp parsley chopped
12 each clams small-sized, with the shell on, washed, fresh or frozen, or clam meat
12 each mussels cleaned, fresh, or frozen
8 each shrimp 16-20 per/lb size or larger
8 oz salmon cut into 1 oz. chunks, skinless, boneless
8 oz cod cut into 1 oz. chunks, skinless, boneless
32 oz Seafood Stock
8 each crostinis grilled oblong rounds of bread

In a saute pan on medium-high heat, saute, garlic, tomato, peppers, onion, garlic, stir, or toss for 2-3 minutes until tender
Move vegetables to the edges of the pan or remove them as you prefer. Turn the heat to high and add shrimp, salmon, cod to the center of the pan. Season with salt and pepper, add mussels and clams and cook for 2 -3 minutes. Turn them over, season this side, and cook 2 -3 minutes longer. Covering may help the clams and mussels cook. (the shells should pop open)
In the stockpot, you should have the seafood stock hot, adjust any seasonings. Add some of the parsley. Add seafood to the stockpot, leave the heat on low. Adjust your seasonings
Serve in bowls with Crostinis and some parsley