Cioppino (Fish Stew)

3 tbsp olive oil
1 can anchovy fillets
1 onion chopped
1 tsp. red pepper flakes
1/2 jar of roasted red pepper, drained
6 cloves garlic, crushed
1/2 cup chopped black pitted olives
2 tbsp. capers

1 cup red wine
2 cups chicken stock
2 cups tomato passata (or thinned sauce)
4 tomatoes, diced

2 tbsp. chopped fresh oregano
1 tbsp. chopped fresh rosemary
4 sprigs fresh thyme
3 tbsp. red wine vinegar
Juice and zest of 1 lemon
2 tbsp. worchestershire sauce
1 tbsp. coarse sea salt

3/4 lb. shrimp, peeled, deveined, your choice of tail or not
1 lb. calamari (squid rings)
(Other seafood as you wish: mussels, clams, scallops, white fish)

1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro

Heat the olive oil and add the onion, garlic, anchovy and red pepper flake. Cook for a bit until the anchovies are melted in. Add the olives and capers. Cook until the onions are softened.


Add the wine, allow to reduce for about 5 minutes. Add the tomato passata, chicken stock and tomatoes. Bring to a boil.


Add the fresh herbs, red wine vinegar, salt and lemon zest and juice. Allow the whole pot to simmer for about 30 to 40 minutes.


Add the seafood and cook about 3- 5 minutes (until the shrimp is curled and squid opaque). Remove from heat. Stir in basil and cilantro. Serve immediately. Makes enough for 6 people.

Number of Servings: 6

Recipe submitted by SparkPeople user ARDONINI.