Heirloom Tomato Cioppino

While heirloom tomatoes are certainly best fresh, a whole realm of possibilities opens up when you apply a little heat. This cioppino uses fresh heirlooms as a base, making for a stew that’s packed with real tomato flavor. Sure it’s summer, but trust us – you won’t want to wait for winter once you try it!

  • Serves: 4-6
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Ingredients

  • 2 lb. Mixed Fresh Shellfish (clams, prawns, mussels, crab, etc.)
  • 1 lb. Firm-Fleshed Fish (halibut, salmon, etc.)
  • 4-5 large Fresh Heirloom Tomatoes, peeled
  • 1 c. Red Wine
  • 2 tbsp. Balsamic Vinegar
  • 1 Red Onion, diced
  • 6 cloves Garlic, sliced
  • 1 tsp. Honey
  • 2 Bay Leaves
  • 1 tsp. Dried Oregano
  • 1 c. Basil Leaves, packed & roughly chopped
  • Juice of 1 Lemon
  • 1 c. Fresh Parsley, roughly chopped
  • 1/4 c. Olive Oil
  • 2 c. Chicken Stock
  • Salt & Black Pepper, to taste

Instructions

  1. Place peeled tomatoes into a blender or food processor and puree on high until uniform; strain through a fine mesh sieve to remove seeds and set aside. Heat 1 tbsp. olive oil in a large pot, then saute onion and garlic until translucent and fragrant; add pureed tomatoes, chicken stock, red wine, balsamic vinegar, and lemon juice. Stir briefly to combine, then heat on medium high until boiling. Reduce heat to low and add basil, bay leaves, and oregano. Cook about 20 minutes, uncovered.

  2. In the meantime, clean and prep fish and shellfish. Rinse and scrub mussels and clams, and remove beards from mussels; discard any individuals that are open or whose shells are not tightly clamped. If using crab or lobster, wash and clip so meat is easily accessible. Check fish for pin bones and remove any skin or leftover scales. Add clams and mussels to cooking liquid, then cover and cook until they have begun to open, about 5 minutes; add additional shellfish and fish, stirring gently, and continue cooking for about 5 minutes. Season with and pepper to taste.

  3. To finish, stir in parsley and remaining olive oil. Serve with crustini for dunking.

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