Sachuest Point Seafood Cioppino

Ingredients

• Parsley - For garnish
• Mixed seafood - 2 lbs (such as shrimp, scallops, clams, mussels, and fish fillets)
• Salt and pepper - To taste
• Bay leaf - 1
• Fish stock - 4 cups
• White wine - 1 cup
• Diced tomatoes - 1 can (14.5 oz)
• Tomato paste - 1 tablespoon
• Red bell pepper - 1, chopped
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes.
2. Stir in the tomato paste, diced tomatoes, white wine, fish stock, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes.
3. Add the mixed seafood to the pot and cook until the seafood is cooked through, about 10 minutes.
4. Discard the bay leaf. Ladle the cioppino into bowls and garnish with parsley before serving.