A wonderfully delicious fish stew...perfect all year long. You can substitute lots of fish and shellfish and make this a little different every time! A family favourite around here...yum!! Serves: 6
- 14 oz. bag of Heart Pasta (or any other short pasta can be substituted, or pasta can be left out all together)
- 3 T. olive oil
- 1 medium onion, diced (approx. 2 cups)
- 2-3 cloves garlic, minced (depending on size...you can't overdo the garlic!)
- 2 t. fresh rosemary, or ½ t. dried
- ½ t. dried basil
- ½ t. dried oregano
- ¼. t. dried crushed red pepper
- 1 28 oz. can of diced tomatoes, with juice
- 2 8-ounce bottles of clam juice
- ¾ cup dry white wine
- 1 t. salt
- 12 ounces cod, or other white fish, cut into 1" pieces
- ½-1 pound uncooked, peeled, deveined shrimp (if larger in size, I'll cut them into bite size pieces, and maybe leave a few whole)
- ½ pound bay scallops
- 2 cans chopped clams, drained
- ⅓ cup chopped parsley
- Fresh Parmesan for garnish
- Cook pasta according to package to directions, drain, rinse with cold water, and toss with 1 T. olive oil.
- Heat 3 T. oil in a large pot over medium heat. Add onions, garlic, herbs, and red pepper.
- Saute for approximately 5-6 minutes until onion is transparent.
- Add tomatoes, clam juice, wine, and salt, and bring to a boil.
- Reduce heat, and simmer for 15 minutes, stirring occasionally.
- Add all seafood and a couple of tablespoons of fresh parsley.
- Simmer until all seafood is opaque in center, but do not overcook! This should take approx. 3-5 minutes (depending on size of shrimp, pieces of fish)
- Adjust seasoning to taste.
- Add as much heart pasta as desired to cioppino! I added 1½ cups of cooked pasta, and saved the rest for another meal.
- Serve bowls of cioppino topped with fresh parsley and fresh Parmesan! Make sure some heart pasta is showing on top! Hint: Add a few pieces of heart pasta on top of bowl to make sure your sweethearts know they are loved!
Recipe courtesy of Carey Aron, originally posted by World of Pastabilities.