PALEO CIOPPINO
Cioppino is stew made from a variety of seafood's such as fish, mussels, clams, shrimp, crab or scallops. The seafood is cooked in a savory tomato and fish stock sauce seasoned with herbs and spices. This was a dish I grew up eating frequently and our family still enjoys to this day. It's perfect any time of year... and is even better the next day!
The best part of this recipe is that you can tailor this recipe based on whatever seafood you like or whatever is in season. Don't like mussels? Add some more shrimp! Don't like clams? Add some more fish! You really can't go wrong with your seafood combination. You can also adjust the spices and herbs to your liking - go ahead and have it your way!
The best part of this recipe is that you can tailor this recipe based on whatever seafood you like or whatever is in season. Don't like mussels? Add some more shrimp! Don't like clams? Add some more fish! You really can't go wrong with your seafood combination. You can also adjust the spices and herbs to your liking - go ahead and have it your way!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo CioppinoPrep time: 10 mins Cook time: 40 mins Servings: 6
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Ingredients:
- 2 Tbsp. bacon fat/lard or tallow
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 large shallot, chopped
- 6 oz. tomato paste
- 2 large tomatoes, chopped
- 6 cups fish or chicken stock
- 2 tsp. dried basil
- 1 tsp. dried thyme
- 1/2 tsp. crushed red pepper
- 2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 2 bay leaves
- 1 1/2 pds. fish fillets (good choices are cod, halibut or mahi mahi), cut into chunks
- 1 pound clams
- 1 pound mussels
- 1/2 pound uncooked shrimp, peeled and deveined
- 1 bunch fresh parsley, chopped
Equipment:
- Measuring cups
- Measuring spoons
- Kitchen knife
- Cutting board
- Large stockpot
- Stirring spoon
Directions:
1. Place a large stockpot over medium/high heat. Add the bacon fat/lard or tallow and allow it to melt. Add the onion and garlic and saute for about 5-8 minutes or until the onions are soft.
2. Add the tomato paste to the pan and stir to combine. Add the chopped tomatoes, stock, basil, thyme, crushed red pepper, salt, pepper and bay leaves and stir. Bring to a boil and then reduce heat to low. Cover and allow to simmer for 20 minutes.
3. Add the fish, clams, mussels and shrimp to the pot and simmer another 5-8 minutes or until the clams are open and the rest of the seafood is cooked through. Taste and adjust seasoning as needed. Ladle into bowls, sprinkle with parsley and serve.
- 2 Tbsp. bacon fat/lard or tallow
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 large shallot, chopped
- 6 oz. tomato paste
- 2 large tomatoes, chopped
- 6 cups fish or chicken stock
- 2 tsp. dried basil
- 1 tsp. dried thyme
- 1/2 tsp. crushed red pepper
- 2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 2 bay leaves
- 1 1/2 pds. fish fillets (good choices are cod, halibut or mahi mahi), cut into chunks
- 1 pound clams
- 1 pound mussels
- 1/2 pound uncooked shrimp, peeled and deveined
- 1 bunch fresh parsley, chopped
Equipment:
- Measuring cups
- Measuring spoons
- Kitchen knife
- Cutting board
- Large stockpot
- Stirring spoon
Directions:
1. Place a large stockpot over medium/high heat. Add the bacon fat/lard or tallow and allow it to melt. Add the onion and garlic and saute for about 5-8 minutes or until the onions are soft.
2. Add the tomato paste to the pan and stir to combine. Add the chopped tomatoes, stock, basil, thyme, crushed red pepper, salt, pepper and bay leaves and stir. Bring to a boil and then reduce heat to low. Cover and allow to simmer for 20 minutes.
3. Add the fish, clams, mussels and shrimp to the pot and simmer another 5-8 minutes or until the clams are open and the rest of the seafood is cooked through. Taste and adjust seasoning as needed. Ladle into bowls, sprinkle with parsley and serve.
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