WE'RE ON A BOAT AND...

Ingredients

• 2 tbsp Olive Oil (extra virgin preferred)
• 1 medium Yellow Onion (peeled and diced)
• 1 small Fennel Bulb (trimmed and diced)
• 1 whole Jalapeño (seeded and minced (optional for heat))
• 1 medium Red Bell Pepper (diced)
• 1 tsp Celery Seed
• 0.5 tsp Red Pepper Flakes
• 1 tsp Smoked Paprika
• 2 tbsp Tomato Paste
• 3 cloves Garlic (minced)
• 1 cup Dry White Wine (e.g., Sauvignon Blanc)
• 28 oz can Crushed Tomatoes
• 2 cup Clamato Juice
• 1 lb Firm White Fish (e.g., Cod) (cut into bite‑size pieces)
• 1 lb Shrimp, Peeled & Deveined
• 0.5 lb Scallops (halved, tendon removed)
• 1.5 lb Mussels (scrubbed, beards removed)
• 0.25 cup Fresh Parsley (chopped)
• 2 stalks Green Onions (sliced)
• to taste Salt
• to taste Black Pepper
• 1 loaf French Baguette (sliced and grilled)

Instructions

1. Prep Vegetables

   Dice the yellow onion, fennel bulb, jalapeño (if using), and red bell pepper. Set aside in a bowl.

   Time: PT5M

2. Clean Mussels

   Rinse mussels under cold water, scrub shells, and pull off the beards. Discard any that stay open after a firm tap.

   Time: PT5M

3. Prepare Seafood

   Pat shrimp dry, cut fish into bite‑size pieces, halve scallops and remove the side tendon, and set all seafood aside separately.

   Time: PT5M

4. Sauté Aromatics

   Heat olive oil in the stockpot over medium heat. Add onion, fennel, jalapeño, and red bell pepper. Cook, stirring, for 5 minutes until softened.

   Time: PT5M

   Temperature: Medium

5. Add Spices & Tomato Paste

   Stir in celery seed, red pepper flakes, smoked paprika, and tomato paste. Cook 2 minutes to develop flavor.

   Time: PT2M

   Temperature: Medium

6. Deglaze with Wine

   Pour in the white wine, scraping the bottom of the pot. Simmer 3 minutes to let the alcohol evaporate.

   Time: PT3M

   Temperature: Medium

7. Add Tomatoes & Clamato

   Stir in crushed tomatoes and Clamato juice. Bring to a gentle simmer, then cover and let cook 5 minutes.

   Time: PT5M

   Temperature: Medium

8. Season Base

   Add minced garlic, celery seed (if not added earlier), salt, and pepper. Stir and let simmer another 2 minutes.

   Time: PT2M

   Temperature: Medium

9. Cook Fish

   Gently add the fish pieces, stirring just to submerge. Simmer 3 minutes, then cover.

   Time: PT3M

   Temperature: Medium

10. Add Shrimp, Scallops, Mussels

    Add shrimp, scallop halves, and mussels. Cover and cook 5 minutes, or until shrimp turn pink and mussels open.

    Time: PT5M

    Temperature: Medium

11. Finish & Garnish

    Stir in chopped parsley and sliced green onions. Adjust seasoning with salt and pepper if needed.

    Time: PT2M

12. Grill Bread

    While the stew finishes, slice the baguette, brush with a little olive oil, and grill on a pan or outdoor grill until golden and crisp.

    Time: PT5M

    Temperature: Medium‑High

13. Serve

    Ladle cioppino into bowls, place grilled bread on the side, and enjoy immediately.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

12g

Fiber

2g