Whitefish Cioppino by Melissa
Cioppino is Italian for “seafood stew” where anything goes! Whatever you have, toss it in!
Servings Prep Time
2people 5minutes
Cook Time
15 minutes
Servings Prep Time
2people 5minutes
Cook Time
15 minutes
Instructions
  1. Heat oil in a Dutch oven or large pot over medium high heat. Add onion, celery, garlic and cook, stirring occasionally until soft – about 5 minutes.
  2. Add the tomatoes with juice, tomato paste, ½ t. salt and a few grinds of pepper. Cook and stir until thick.
  3. Add water, wine and red pepper flakes and bring to a simmer.
  4. Add mussels and whitefish; cover and cook until mussels open and fish is cooked about 5 minutes.
  5. Season with salt and pepper; gently stir in parsley.
  6. If it is too thick, thin with a little more wine or water.
  7. Serve with crusty bread to soak up the sauce!
Recipe Notes

*Do NOT drain your tomaotes! The liquid holds a lot of flavor that adds to this meal. Also, the recipe originally called for crushed tomatoes, but fire roasted don’t come crushed.  Give them a little mash or hit with a stick blender to reduce chunkiness just a bit before you add them.

**If you can’t find it, just use regular and toss in a ½ – 1 t. Italian herbs