Ciopinno Soup Stew

Ingredients:

• 6 cups fish stock or clam juice
• 2 cups dry white wine
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1/4 tsp red pepper flakes (optional)
• 1 lb. firm white fish, cut into 1-inch chunks
• 1 lb. shrimp, peeled and deveined
• 1 lb. scallops
• 1/2 lb. squid, cleaned and sliced
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic and sauté until softened, about 5 minutes.
2. Stir in the tomato paste, bay leaves, thyme, and red pepper flakes (if using) and cook for 2-3 minutes.
3. Pour in the fish stock or clam juice and white wine and bring the mixture to a simmer.
4. Add the fish, shrimp, scallops, and squid to the pot, and season with salt and pepper to taste.
5. Simmer the soup for 10-15 minutes or until the seafood is cooked through.
6. Ladle the soup into bowls and garnish with chopped parsley before serving.

Enjoy your delicious Cioppino soup stew!