Cioppino (Seafood Stew)

Cozy up to a piping-hot bowl of our cioppino this season!

This rich, nourishing seafood stew begins with a base of aromatics, white wine, crushed tomatoes, and stock, and is brought to life with tender pieces of lingcod, salmon, and steamed mussels. A warming dish for not-so-warm weather, simply serve in bowls with a side of toasted fresh bread.

Servings: 6 people

Prep Time: ~20 mins | Cook Time: ~30 mins

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 1 cup white wine
• 1 (28oz) can crushed tomatoes
• 2 cups chicken, vegetable or fish stock
• 1 cup water
• 1 tsp sugar
• 1 ½ tsp salt
• ½ tsp red pepper flakes
• ½ tsp dried oregano
• Small bunch fresh thyme sprigs, plus 1 tsp fresh chopped thyme
• 1 small lingcod portioned fillet (approx 0.5lb)
• 1 portion sockeye salmon belly trim (approx 1.2lb)
• 3 tablespoons unsalted butter
• 1 lb fresh live mussels (or flash-frozen scallops)
• Fresh chopped Italian parsley, for garnish

Directions

1. In a large pot, heat olive oil over medium heat. Add the shallots and cook for a few minutes, or until soft and translucent. Add the garlic and cook, stirring constantly, for another minute or so.
2. Pour in the wine and increase the heat to high. Allow the wine to reduce for around 2-3 minutes.
3. Add the crushed tomatoes, stock, sugar, salt, red pepper flakes, oregano, thyme sprigs, and water. Allow to come to a boil, then reduce the heat and simmer for around 15 minutes.
4. While the stew is simmering, carefully remove the skin from the lingcod fillet and cut it into 1-inch pieces. 
5. Once the stew is done simmering, remove and discard the thyme sprigs, then gently drop in your pieces of lingcod. Cook for approximately 4-6 minutes, or until cooked through. Remove from the pot and set aside.
6. Stir in the butter and return to medium-high heat. Add the salmon belly trim and carefully stir to combine. Drop in the mussels, cover and cook for about 6 minutes, or until all have begun to open. Add the chopped thyme and cooked lingcod, stirring to combine, then taste the stew. Adjust seasoning, as necessary.
7. Divide the stew among bowls and serve with a sprinkle of fresh parsley and a side of crusty bread.

Notes

• We chose to use our salmon belly trim as a budget-friendly option, but you could easily substitute it for your favourite salmon fillet. Note that some bones may be included in our salmon belly trim, and the fish comes skin on.
• Not based in Vancouver and can’t get your hands on fresh live mussels? This recipe can also be made with our flash-frozen pink and spiny swimming scallops. 

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