Cioppino (Seafood Stew)

Ingredients

• 1 small onion, chopped
• 2 ribs of celery, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• 2 cups fish stock*, divided
• 2 14.5-ounce cans diced tomatoes (check to make sure there are no added ingredients)
• 1 tablespoon red wine vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound large wild shrimp, peeled and deveined
• 1/2 pound wild scallops
• 1/2 pound wild halibut fillet, cut into 1-inch chunks

Instructions

1. Heat 1 Tbsp of oil in a Dutch oven, over medium-high heat.
2. Add the onion and celery and cook for 5 minutes.
3. Add the garlic, thyme, bay leaf, and crushed red pepper flakes.
4. Stir to combine and cook for 1-2 minutes.
5. Add the tomato paste and 1 cup of fish stock.
6. Stir to combine, bring to a boil, and cook for 3 minutes.
7. Add the diced tomatoes, remaining 1 cup of fish stock and bring the the mixture to a boil.
8. Reduce the heat to simmer and cook for 10 minutes.
9. Add the vinegar, salt, and pepper (season to taste)
10. Add the shrimp, scallops, and halibut and cook for 5 minutes or until the seafood is cooked through.

Notes