Eating paleo

Cioppino

2 tablespoons oil or cooking fat of choice

1 large yellow onion, peeled and finely diced

4 cloves garlic, peeled and minced

2 teaspoons dried oregano

1 teaspoon dried rosemary

ВЅ teaspoon crushed red pepper flakes

One 24- or 25-ounce jar of your favorite tomato sauce (or one 28-ounce can crushed tomatoes)

1 cup clam juice

1 cup dry white wine (or substitute chicken or fish stock)

2 pounds assorted seafood of your choice (shrimp, bay scallops, calamari, halibut, clams or mussles, etc.)

  1. Heat the oil over medium heat in a large Dutch oven or soup pot that is already hot, and sautГ© the onions until just translucent, about 4 minutes.
  2. Add the garlic, oregano, rosemary and red pepper flakes and sautГ© for 30 seconds, or until just fragrant.
  3. Mix in the tomato sauce, the clam juice and wine, and increase the heat to medium-high. Bring the sauce to a boil. Reduce the heat to medium and cook for 10 to 15В minutes to allow all the flavors to meld.
  4. Add all the seafood and simmer until cooked through, about 5 to 7 minutes.

VARIATION: Should you prefer your cioppino more stew-like, you can also include seafood like clams and mussels in their shells, and increase the amount of seafood in this dish.