This is the sort of fish stew that has become known as Cioppino in San Francisco and other American cities. It’s made with red wine, in which you can thoroughly indulge for this incredible recipe.
Makes 4 to 6 servings.
3/4 pound thick firm-fleshed fish fillets, such as cod, swordfish, or halibut
3/4 pound sea scallops
1/4 pound extra-large shrimp
A dozen mussels, scrubbed and debearded
3 tablespoons coconut oil
2 medium onions, diced
1 red bell pepper, seeds and ribs removed, and finely chopped
2 celery ribs, diced
3 cloves garlic, minced
2 tablespoons fresh oregano, chopped
2 teaspoon fresh thyme
28-oz can diced tomatoes, undrained
11/2 cups dry red wine
1 cup fish stock
2 tablespoons tomato paste
1 bay leaf
1/4 cup fresh parsley, chopped
3 tablespoons fresh basil, chopped
Salt and pepper to taste
1. Rinse fish and pat dry with paper towels. Remove and discard any skin of bones. Cut fish into 1-inch cubes.
2. Cut scallops in half. Peel and devein the shrimp. Refrigerate all seafood until ready to use, tightly covered with plastic wrap.
3. Heat oil in a medium skillet over medium-high heat. Add onions, red bell pepper, celery, garlic, oregano, and thyme. Cook stirring frequently, for 3 minutes, or until onions are translucent. Scrape mixture into the slow cooker.
4. Add tomatoes, wine, stock, tomato paste, and bay leaf to the slow cooker and stir well to dissolve tomato paste. Cook on Low for 5 to 7 hours or on High for 2 to 3 hours, until vegetables are almost tender.
5. If cooking on Low, raise the heat to High. Add seafood, parsley, and basil. Cook for 30 to 45 minutes, or until fish is cooked through. Remove and discard bay leaf, and season to taste with salt and pepper.
Variation:
Substitute squid for the sea scallops. Clean them, slice the bodies into 1/2-inch rings, and keep the tentacles whole.