Cioppino

🔥 Prep

• Rinse 200 g shrimp, remove shells and devein, then pat dry.
• Cut 200 g firm white fish into bite‑sized chunks.
• Scrub 200 g clams under cold water; discard any that stay open after tapping.
• Measure 400 ml crushed tomatoes (or tomato puree).
• Measure 100 ml dry white wine.
• Peel and mince 3 pcs garlic cloves.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large pot over medium heat.
• 2. Add the minced 3 pcs garlic and sauté for 1 minute until fragrant.
• 3. Pour in the 100 ml wine and let it reduce for 2 minutes.
• 4. Stir in the 400 ml tomato and bring to a gentle simmer for 5 minutes.
• 5. Add the 200 g shrimp, 200 g fish, and 200 g clams; cover and cook for 4-5 minutes until the shrimp turn pink, the fish is opaque, and the clams have opened.
• 6. Discard any clams that remain closed; season with salt and pepper to taste.
• 7. Remove from heat and let the stew rest 2 minutes before serving.

🔥 Serve

• Ladle the cioppino into deep bowls, ensuring each portion includes a variety of seafood and broth.
• Garnish with freshly chopped parsley and a drizzle of extra virgin olive oil.
• Serve with crusty sourdough bread or toasted baguette slices for dipping.
• Pair with a chilled glass of the same white wine used in the recipe.