Cioppino with Smoked Paprika Aioli

Name: Cioppino with Smoked Paprika Aioli
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 yellow onions; 5 garlic cloves; 1 red bell pepper; 4 tablespoons olive oil; 2 bay leaves; 1 tablespoon dried oregano; 10 fresh basil leaves; 1 teaspoon red chili flakes; 2 cups dry red wine; 1 (28 ounce) can San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt; 3 tablespoons Tomato Paste; 1 cup chicken broth; 1 pound crab legs; 2 pounds clams; 1 Halibut; 1 pound mussels; 12 shrimp; 12 sea scallops; 3 tablespoons fresh parsley; Smoked Paprika Aioli; 1 cup mayonnaise; 1 lemon; 1 tablespoon smoked paprika; Salt and black pepper to taste; 1 tablespoon fresh parsley

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Serves:

6 people

Prep Time:

30 minutes

Cook Time:

45 minutes

An Italian-American dish is a fish stew made from a combination of seafood including crab, clams, white fish, mussels, scallops and shrimp. Top with a dollop of Smoked Paprika Aioli for a creamy addition to this delicious dish. Serve with warm sourdough to sop up all of the tomato and wine broth.

Ingredients

Copy Ingredients

2 yellow onions, peeled and thinly sliced
5 garlic cloves, thinly sliced
1 red bell pepper, seeded and diced
4 tablespoons olive oil
2 bay leaves
1 tablespoon dried oregano
10 fresh basil leaves, torn
1 teaspoon red chili flakes
2 cups dry red wine
1 (28 ounce) can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt
3 tablespoons Tuttorosso® Tomato Paste
1 cup chicken broth
1 pound crab legs, cracked and meat pulled and rough chopped or shredded in large pieces
2 pounds clams, washed and cleaned
1 Halibut, skinless and cut into 2 inch pieces
1 pound mussels, washed and cleaned
12 shrimp, large size, peeled and deveined
12 sea scallops, medium in size, cleaned
3 tablespoons fresh parsley, rough chopped
Smoked Paprika Aioli
1 cup mayonnaise
1 lemon, zested and juiced
1 tablespoon smoked paprika
Salt and black pepper to taste
1 tablespoon fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the onions, garlic and bell pepper and cook for 5 minutes. Then add the bay leaves, oregano, basil, red chili flakes, wine, San Marzano style tomatoes, tomato paste and chicken broth. Season with salt and pepper. Stir and bring to a boil, cover and turn down heat to simmer for 30 minutes.
Meanwhile make the aioli by combining mayonnaise, lemon zest and juice, smoked paprika, salt and pepper and parsley in a small bowl. Taste and adjust salt and pepper as needed. Set aside.
After stew has simmered, add clams and mussels, cover and cook for 10 minutes. Remove clams and mussels with a slotted spoon into a bowl and discard any that did not open. Season the shrimp, fish, crab and scallops with salt and black pepper, add to the stew, cover and cook for 5 minutes.
Remove lid, add the clams and mussels back to the pot, stir gently and garnish with chopped parsley.
Serve aioli along with Cioppino and let everyone top themselves.

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Cioppino with Smoked Paprika Aioli

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