Our Family's Lost Recipe: Rediscovering a Seafood Stew | Cioppino

Chop up onions, leeks, and potatoes.

Heat a pot and add a couple of tablespoons of olive oil.

Sauté onions until they are clear, not browned.

Add chopped leeks and potatoes to the pot.

Season the potatoes with sea salt, bay leaves, crushed red pepper, and a pinch of saffron.

Add butter to the pot and let it cook for a little bit.

Add tomato paste to the pot and mix well.

Pour in clam juice and chicken stock, stirring to combine.

Let the mixture cook for a couple of minutes.

Add the green mussels and clams to the pot.

Pour in some white wine and cover the pot to let it cook.

Add the fish to the pot and let it cook quickly.

Once cooked, serve the cioppino in bowls.

Equipment Needed

Spice Level:

Dietary