Sachuest Point Seafood Cioppino

A hearty seafood stew inspired by the flavors of Sachuest Point, featuring a variety of fresh seafood in a rich tomato broth.

Ingredients - Serves 6

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

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.
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.
Add the mixed seafood to the pot and cook until the seafood is cooked through, about 10 minutes.
Discard the bay leaf. Ladle the cioppino into bowls and garnish with parsley before serving.