Cioppino

Ingredients

• 2 lbs of mixed fish and shellfish, cut into pieces
• 5 oz of shrimp
• 7 oz of mussels
• 3.5 oz of clams
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 zucchini, diced
• 7 oz of white wine
• 2 liters of fish stock
• 2 cloves of garlic, minced
• 1 lemon, zested
• Salt and pepper to taste

Method

1. In a large pot or sauté pan, sauté the garlic and onions in a bit of olive oil.
2. Add the carrots and zucchini, sauté for a few minutes.
3. Add the pieces of fish and shellfish, cover with fish stock and white wine.
4. Bring to a boil, reduce heat and simmer rapidly for 20-25 minutes.
5. Add the mussels and shrimp, cook for another 5-10 minutes.
6. Turn off the heat, add lemon juice, salt, and pepper.
7. Serving suggestion: serve hot with a drizzle of olive oil and chopped parsley.