Cioppino With Garlic Aioli |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This soup/stew is so easy and so amazing! The garlic aioli was an idea I used from Fast and Easy Fish Soup With Garlic Aioli by Rich Eyre. The Aioli can also be used as a spread on some crusty bread. Ingredients:
2 tablespoons olive oil |
1 tablespoon butter or 1 tablespoon margarine |
2 medium onions, chopped |
3 garlic cloves, minced |
1 bunch parsley, chopped |
2 (14 1/2 ounce) cans italian-style stewed tomatoes |
2 (14 1/2 ounce) cans chicken broth |
3 cups clam juice |
1/2 cup white wine |
2 bay leaves |
1 tablespoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1 lb peeled shrimp |
18 -24 small clams |
18 mussels, cleaned and debearded |
1 1/2 lbs cod fish fillets, cut in 1-inch cubes |
1/2 cup mayonnaise |
1 -3 garlic clove, finely minced (to taste) |
lemon juice |
1 dash cayenne |
Directions:
1. Heat large stockpot on med-low heat, add olive oil and butter; heat until it just starts to smoke.
2. Add onions and parsley. Stir until onions are transclucent about 7 minutes.
3. Add garlic and stir about 30 seconds.
4. Stir in tomatoes breaking them up in the pan.
5. Add chicken broth, clam juice, wine, bay leaves, basil, oregano, and thyme.
6. Mix well.
7. Simmer 30 minutes.
8. Mix together mayo, garlic, lemon juice and cayenne and refrigerate until stew is ready.
9. Add all seafood and bring to a boil.
10. Lower heat and simmer 5-7 minutes.
11. Ladle into bowls and add a dollop of garlic aioli.
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