Prep 30 mins
Cook 0 mins
Our recipe is a speedy version of cioppino -- a California specialty of fish simmered in a garlicky tomato broth. We cut back on the variety of seafood usually called for, helping us shave off a considerable amount of prep time.
- 1 tablespoon olive oil
- 1 medium red pepper, finely chopped
- 1 medium red onion, cut in half and thinly sliced
- 2 garlic cloves, crushed with garlic press
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄2 cup dry white wine
- 2 (14 1/2 ounce) cans diced tomatoes
- 1⁄2 teaspoon salt
- 1 lb cod fish fillet, cut into 2-inch pieces
- 1 lb large mussels, scrubbed and beards removed
- 1⁄2 lb shelled and deveined large shrimp, with tail part of shell left on if you like
- 1⁄4 cup loosely packed fresh basil or 1⁄4 cup fresh parsley leaves, chopped
- In nonstick 5- to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
- Stir in tomatoes, salt, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. Remove Dutch oven from heat; sprinkle with basil.
This was wonderful! I used tilapia and shrimp, since that's what I had handy. I also used diced tomatoes with jalepenos as one of my cans of tomatoes. It is spicy and delicious. I will definitely make this again!