For a simple seafood stew, this 30-minute Cioppino is a delicious weeknight dinner solution!
- 2 oz. shell pasta
- 1 Tbsp./½ oz. extra virgin olive oil
- ¼ cup/1 oz. roughly chopped shallot
- 2 Tbsp. roughly chopped garlic
- 1 tsp. thyme leaves
- ½ cup/4 oz. white wine
- 2 cups/1 pint/16 oz. fish stock
- ¼ tsp. saffron threads
- 1 cup/8 oz. roughly chopped tomatoes
- 6 oz./12 pieces mussels
- 8 oz./12 pieces shrimp
- 8 oz. favorite fish, cut into bite-sized chunks
- 4 tsp. fresh parsley
Bring a large pot of salted water to a boil. Cook the shells according to package directions. Drain and reserve.
Heat a large pot over medium heat. Add the oil and sauté shallot, garlic, and thyme until aromatic, about 1 minute. Add the wine, fish stock, saffron and tomatoes to the pan and bring to a boil.
Add the mussels, cover and steam until the shells open, about 5 minutes. Discard any that don’t open.
Add the shrimp and fish and cook until cooked through, about 2 minutes. Taste and adjust seasoning with salt and pepper.
Divide between 4 bowls and garnish with parsley.
A PastaFits.org original recipe.