Cioppino with shrimp recipe

Cioppino is a delightful Italian-American seafood stew, perfect for gatherings or special dinners. Here’s a recipe for Cioppino with shrimp:

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 pound firm white fish fillets (such as halibut or cod), cut into chunks
• 1 pound mussels, cleaned and debearded
• 1 pound littleneck clams, cleaned
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 fennel bulb, thinly sliced
• 1 can (28 ounces) diced tomatoes
• 1 cup fish or seafood stock
• 1 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Crushed red pepper flakes (optional)
• Crusty bread for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, red bell pepper, and sliced fennel. Cook until softened, about 5-7 minutes.
2. Stir in diced tomatoes, fish or seafood stock, and dry white wine. Add dried oregano, dried thyme, and salt and pepper to taste. If you like it spicy, add some crushed red pepper flakes as well. Bring the mixture to a simmer.
3. Once the stew is simmering, add the chunks of white fish fillets. Let them cook for about 5 minutes.
4. Add the mussels and littleneck clams to the pot. Cover and cook for another 5 minutes, or until the shellfish have opened. Discard any mussels or clams that do not open.
5. Finally, add the shrimp to the pot and cook for an additional 3-5 minutes, or until the shrimp are pink and cooked through.
6. Taste the cioppino and adjust seasoning if necessary. Stir in chopped parsley.
7. Serve the cioppino hot in bowls, accompanied by crusty bread for dipping into the flavorful broth.

Enjoy your delicious seafood cioppino with shrimp!