Pacific Northwest Cioppino

Discover the flavors of the Pacific Northwest with this unique variation of Cioppino that combines traditional seafood elements with local ingredients. This easy-to-follow recipe is perfect for seafood lovers.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 cup chopped onion

4 cloves garlic, minced

1/2 tsp red pepper flakes

1/2 cup white wine

1 can (14.5 oz) diced tomatoes

2 cups clam juice

1 cup chopped fennel bulb

1/2 lb halibut fillet, cut into 1-inch pieces

1/2 lb salmon fillet, cut into 1-inch pieces

1/2 lb clams, scrubbed

1/2 lb mussels, debearded

1/2 lb shrimp, peeled and deveined

1/4 cup chopped fresh parsley

1 tbsp lemon juice

Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion and cook until translucent, about 5 minutes.

3. Stir in garlic and red pepper flakes, cooking for 1 minute.

4. Pour in white wine and simmer until slightly reduced, about 3 minutes.

5. Add diced tomatoes, clam juice, and fennel; bring to a simmer.

6. Add halibut and salmon, cooking for 5 minutes.

7. Stir in clams and mussels, covering the pot until they open, about 5 minutes.

8. Add shrimp and cook until pink, about 3 minutes.

9. Stir in parsley and lemon juice, then season with salt and pepper to taste.

Storage

Store cooled cioppino in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat until warmed through, taking care not to overcook the seafood.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.