Cioppino

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 4

My favorite way to make cioppino

Ingredients:

1/2 lb scallops cut in quarters

1/2 lb tilapia fillets

3/4 lb raw shrimp cleaned and deveined

15 mussels scrubed

3 cloves garlic crushed

1/2 cup of onion diced

1/4 cup of diced poblano

1/4 cup of olive oil

1/4 cup of dry white wine

1 medium fennel bulb diced ( white part)

reserve green stems from fennel

1 tbs dried oregano

1 tbs sweet paprika

2 tbs flour

1 tsp of crushed chili flakes ( i use d'arbol)

1 lg can of kitchen basics seafood stock

1 64 oz can of whole tomatoes

1/2 lb calamari sliced into rings

Directions:

1. Mix the flour and paprika and coat the scallops and shrimp and set aside ( shake of excess flour). In a stew pot on a low flame saute the fennel in 1/2 of the olive oil for 5 minutes. Add the onion, poblano and saute another 5 minutes. Add the tilapia and garlic and saute for 3-5 minutes and break apart the tilapia filet while stirring. Add the crushed chilis and stir for 30 seconds. Add the tomatoes with juice and oregano and stir while breaking apart tomatoes. After 5 minutes add the stock.Turn flame up to medium and continue cooking. In another pan add the white wine and steam to open the mussels discarding the ones that don't open. Add this along with the juices to the tomato stock. Use the remaining oil to coat a pan and saute the shrimp in scallops for 3 minutes. Add this to the remaining ingredients along with the reserved green parts from the fennel bulb, the calamari rings and cook for another 5 minutes stirring frequently.

By RecipeOfHealth.com