Fisherman's Wharf Cioppino

Ingredients

• 1/4 cup olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 teaspoon red pepper flakes
• 3 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup white wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 pound cod, cut into cubes
• 1/2 pound mussels, scrubbed and debearded
• 1/4 cup chopped fresh parsley

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the bell peppers and red pepper flakes and cook for another 5 minutes.
2. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, white wine, oregano, basil, thyme, bay leaf, salt, and pepper. Bring to a boil, reduce the heat to low, and simmer for 20 minutes.
3. Add the shrimp, scallops, cod, and mussels to the pot and cook for 5-7 minutes, or until the seafood is cooked through. Stir in the parsley and remove from the heat.
4. Serve the Cioppino with a side of crusty bread.

Interesting Facts

• The name “Cioppino” is derived from the Italian word “ciuppin”, meaning “little soup”.
• Fisherman's Wharf Cioppino is a popular dish in the San Francisco Bay Area and is often served at restaurants in the area.
• The stew is traditionally made with a variety of seafood, including clams, shrimp, scallops, mussels, and other fish.