Salmon Cioppino

Serves 4

Ingredients

• 1 jar Santa Monica Seafood Cioppino Base
• 1 lb salmon fillet, cut into large chunks
• ½ lb mussels or clams (optional but delicious)
• ½ lb shrimp, peeled and deveined (optional)
• 2 Tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 large tomato, cut into chunks (optional)
• ½ cup white wine (or seafood stock)
• 1 tsp crushed red pepper (optional)
• Salt and pepper to taste
• Fresh parsley for garnish
• Crusty bread for serving

Instructions

1. Warm olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 3–4 minutes. Add garlic and cook for 1 minute more.
2. Pour in the white wine (or stock) and simmer for 2 minutes to reduce slightly.
3. Stir in the Santa Monica Seafood Cioppino Base. Add crushed red pepper if you want a little heat. Bring to a gentle simmer.
4. Add the seafood:
   • Add mussels or clams first (if using), cover, and cook for 3–4 minutes.
   • Add shrimp next and cook until just turning pink.
   • Add salmon chunks last, gently placing them on top. Cover and let simmer for 5–7 minutes, or until salmon is cooked through.
5. Season & Serve:
   Taste and adjust seasoning with salt and pepper.
   Ladle into bowls, top with fresh chopped parsley, and serve with crusty bread.