Cioppino Seafood Stew

🦐 Cioppino Seafood Stew
Ingredients (17 total):
3 slices bacon, chopped
1 ½ tbsp olive oil
1 onion, finely chopped
6 cloves garlic, minced
1 chive, chopped (or use green onion as garnish)
2 bay leaves
½ tsp dried oregano
1 pinch salt
1 pinch pepper
1 tbsp tomato paste
1 cup good-quality tomato sauce
2 cups stock (fish or chicken)
½ cup white wine
400 g haddock, cut into chunks
12 clams, scrubbed
6 scallops
8 tiger shrimp, peeled and deveined


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Instructions:
1. Cook the base:
In a large heavy pot, heat olive oil over medium heat.
Add bacon and cook until crispy. Remove excess fat if needed, leaving about 1 tbsp in the pot.
Stir in onion and garlic, cooking until soft and fragrant (about 5 minutes).


2. Build the broth:
Add tomato paste, oregano, salt, pepper, and bay leaves. Stir for 1 minute to release flavor.
Pour in tomato sauce, stock, and white wine. Bring to a boil, then reduce heat and simmer for 20 minutes to let flavors blend.


3. Cook the seafood:
Add haddock chunks, clams, shrimp, and scallops. Cover the pot and simmer gently until the clams open and the fish/seafood is cooked through (about 8–10 minutes).
Discard any clams that do not open.


4. Finish & serve:
Remove bay leaves. Taste and adjust seasoning.
Sprinkle with fresh chives before serving.
Serve hot with crusty bread for dipping into the broth.




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✨ This dish is best served immediately while the seafood is tender and juicy.