Dinner Recipes

Cioppino

Hearty, comforting, and rustic with a hint of spice from the jalapeño, this seafood stew is one you’ll want to slow down and savor — pulling the meat from the clamshell, biting into the shrimp, cutting into the pieces of fish. It’s not something you gobble down. It’s as much an experience as a meal, and it’s delicious — especially when paired with an aromatic white wine like sauvignon blanc. Don’t forget the crusty bread. It’s a must for sopping up all the broth.

Serves: 2 to 4

Cioppino
printPrint

Share:

Dinner

Cioppino

Ingredients

1 Tbsp Gelson’s 100% California extra virgin olive oil
3 shallots, thinly sliced
3 garlic cloves, thinly sliced
1 serrano pepper, thinly sliced
½ cup dry white wine
2 Tbsp tomato paste
1 28-oz can whole peeled tomatoes, crushed by hand
1 Tbsp Gelson’s smoked paprika
3 cups clam juice
Kosher salt, to taste
1 lb halibut, skin removed, cut into 1” pieces
12 littleneck clams
1 lb large shrimp, peeled and deveined
Minced fresh parsley, for garnish
Thinly sliced green onions, for garnish
Warm crusty bread, for serving
Lemon wedges, for serving

Directions

  1. Heat a large skillet over medium heat. Add the olive oil, shallots, garlic, and serrano pepper, and cook, stirring often, until the shallots are translucent, about 6 minutes.

  2. Increase the heat to high, add the wine, and cook until almost completely evaporated, about 3 minutes.

  3. Add the tomato paste and stir until the aromatics are evenly coated. Add the crushed tomatoes, paprika, and clam juice, and bring to a simmer. Season with salt, keeping in mind that the clams will add some saltiness to the stew.

  4. Lightly season the halibut with salt on both sides. Check the clams for freshness by lightly tapping any open clams on a hard surface. If the clams do not close after being tapped, discard them.

  5. Add the halibut, shrimp, and clams to the stew and adjust the heat as necessary to maintain a low simmer.

  6. Cook until the halibut and shrimp are cooked through and the clams open, 10 to 12 minutes. Discard any clams that do not open.

  7. Ladle the stew into bowls, garnish with the parsley and green onions, and serve with the crusty bread and lemon wedges.