I love a good cioppino! I'm not sure if the reason is because it is so versatile and I love trying different things each time or maybe it is that locating fresh seafood is hard where I live so when I see delicious shrimp and crab legs I get really excited! Either way, I absolutely love this dish. Cioppino is essentially a fish stew generally made with a tomato and wine sauce. This is one stew I don't mind eating on a hot summer day because it's always so light and refreshing. Feel free to get creative with the seafood of choice, whatever you can find fresh is always best! I added some bacon to this recipe which gave it a little smokey flavor. Hope you enjoy!
- 2 TBS Fatworks Schmaltz
- 1 Leek, Chopped
- 1 Onion, Diced
- 3 Cloves Garlic, Diced
- 2 Stalks Celery, Chopped
- 1TBS Garlic Seasoning
- 1TBS Thyme, Chopped
- 1TBS Oregano, Chopped
- 1TBS Rosemary, Chopped
- 1TSP Sea Salt
- 1 8oz Bottle Clam Juice
- 4C Bone Broth
- 1C White Wine (preferable unoaked)
- 1 Can Crushed Tomatoes
- 1 Can Tomato Paste
- 2 Large Crab Legs
- 6 Scallops
- 5 Jumbo Shrimp
- 5280 Meat Smoked Bacon
- Garnish: Lemons, Jalapeños, Parsley, Herbs
- Melt schmaltz in a large pot and add leek, onion, garlic, and celery and cook until onions translucent, stirring frequently to prevent burning.
- Add Garlic seasoning, thyme, oregano, rosemary, and salt and mix.
- Add clam juice, broth, and wine and bring to a boil.
- Reduce to simmer and add crushed tomatoes and tomato paste.
- Add crab and cook for 5 minutes then add scallops and shrimp and cook for another 3 minutes.
- Garnish with chopped bacon, fresh chopped parsley or herbs of choice, chopped jalapeños, and a lemon wedge.