Cioppino with Smoked Paprika Aioli

prep time

30 minutes

cook time

45 minutes

servings

6
An Italian-American dish is a fish stew made from a combination of seafood including crab, clams, white fish, mussels, scallops and shrimp. Top with a dollop of Smoked Paprika Aioli for a creamy addition to this delicious dish. Serve with warm sourdough to sop up all of the tomato and wine broth.

ingredients

2 yellow onions, peeled and thinly sliced
5 garlic cloves, thinly sliced
1 red bell pepper, seeded and diced
4 tablespoons olive oil
2 bay leaves
1 tablespoon dried oregano
10 fresh basil leaves, torn
1 teaspoon red chili flakes
2 cups dry red wine
1 (28 ounce) can Tuttorosso® San Marzano Style Peeled Pear Tomatoes
3 tablespoons Tuttorosso® Tomato Paste
1 cup chicken broth
1 pound crab legs, cracked and meat pulled and rough chopped or shredded in large pieces
2 pounds clams, washed and cleaned
1 Halibut, skinless and cut into 2 inch pieces
1 pound mussels, washed and cleaned
12 shrimp, large size, peeled and deveined
12 sea scallops, medium in size, cleaned
3 tablespoons fresh parsley, rough chopped
Smoked Paprika Aioli
1 cup mayonnaise
1 lemon, zested and juiced
1 tablespoon smoked paprika
Salt and black pepper to taste
1 tablespoon fresh parsley, chopped

instructions

  • In a large pot, heat the olive oil over medium heat. Add the onions, garlic and bell pepper and cook for 5 minutes. Then add the bay leaves, oregano, basil, red chili flakes, wine, San Marzano style tomatoes, tomato paste and chicken broth. Season with salt and pepper. Stir and bring to a boil, cover and turn down heat to simmer for 30 minutes.
  • Meanwhile make the aioli by combining mayonnaise, lemon zest and juice, smoked paprika, salt and pepper and parsley in a small bowl. Taste and adjust salt and pepper as needed. Set aside.
  • After stew has simmered, add clams and mussels, cover and cook for 10 minutes. Remove clams and mussels with a slotted spoon into a bowl and discard any that did not open. Season the shrimp, fish, crab and scallops with salt and black pepper, add to the stew, cover and cook for 5 minutes.
  • Remove lid, add the clams and mussels back to the pot, stir gently and garnish with chopped parsley.
  • Serve aioli along with Cioppino and let everyone top themselves.

nutrition

  • Calories:
    730
    |
  • Fats:
    35.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    185
    mg
    |
  • Sodium:
    3220
    mg
    |
  • Carbohydrate:
    25
    g
    |
  • Fiber:
    4
    g
    |
  • Protein:
    63
    g
    |
  • Vitamin A:
    60
    %
    |
  • Vitamin C:
    180
    %
    |
  • Calcium:
    15
    %
    |
  • Iron:
    50
    %

  • Tuttorosso Tomatoes Cioppino
  • Tuttorosso Tomatoes Quality You Can See And Taste

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