Laura and Erik arrived at the house with a crockpot full of a wonderful seafood stew, Cioppino, this evening. This recipe is tasty, has a nice seafood taste and it the spot! Serve it with a nice crusty bread (slice on a diagonal, baste with olive oil, sprinkle with salt and pepper and lemon zest). ENJOY! It will feed six people, but if you are big eaters I would suggest doubling the recipe.
Ingredients:
1 tbsp. olive oil
1 cup chopped white onion
1 tbsp. minced garlic
2 tsp. dried oregano
1 tsp. dried thyme
1/4 tsp. red pepper flakes
1 dried bay leaf
1 (28 oz) can diced tomatoes in juice
1 bottle (8oz) clam juice
1 can (6 oz) tomato paste
1/2 cup dry white wine, such as sauvignon blanc
1 lb. grouper or firm white fish fillets, cut into chunks
1 lb. large shrimp, peeled and deveined
8 oz. bay scallops
1/3 cup thinly sliced fresh basil
3 tbsp. fresh lemon juice
salt and pepper to taste
Heat oil in a large skillet over medium-high heat. Add onion, cook until slightly soft, 2-3 minutes. Stir in garlic, oregano, thyme, pepper flakes, and bay leaf. Cook 1 minute. Pour tomatoes, clam juice, tomato paste, and white wine into a 4 to 6 quart slow cooker. Add onion mixture and stir. Cover and cook 4 hours on low setting. Gently stir in grouper, shrimp, and scallops. Cook on high setting until fish is cooked through and shrimp are pink, 15-20 minutes. Add basil and lemon juice, season with salt and black pepper. Gently stir stew to combine. Ladle into bowls and season with more lemon juice, if needed. To make sure the entire meal is gluten or grain free, make your bread using Udi's Sandwich bread.
Finish off this dish with a great dessert.
