Cioppino Seafood Stew

Method

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, until softened and translucent.

Step 2

Stir in the minced garlic, sliced leek. Cook for another 5 minutes until the vegetables have slightly softened.

Step 3

Add the dried oregano and bay leaf to the pot. Stir to combine and let the flavours infuse for a minute or two.

Step 4

Pour in the crushed tomatoes, fish or seafood stock, and water. Bring the mixture to a simmer and let it cook for about 20-30 minutes to allow the flavours to meld.

Step 5

Season the broth with salt and pepper to taste. Remember that seafood can release some saltiness, so be cautious not to oversalt at this stage.

Step 6

Once the broth is well-flavoured, add the mussels and clams to the pot. Cover the pot and let them steam for about 5 minutes until they start to open.

Step 7

Next, add the shrimp, fish chunks, and sliced squid. Gently stir the stew to combine the seafood with the broth. Cover the pot again and cook for an additional 5-7 minutes until the shrimp are pink and the fish is cooked through.

Step 8

Remove the bay leaf from the pot, and taste the stew for any final seasoning adjustments.

Step 9

Serve the Cioppino in large bowls, garnished with fresh basil or parsley. Don’t forget to provide crusty bread on the side for dipping into the flavourful broth.