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Cioppino (Seafood Stew)
Ingredients
  • ¼ cup olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • 1 cup dry white wine
  • 1 (28 oz) can crushed tomatoes
  • 4 cups seafood stock or fish broth
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1 pound large shrimp, peeled and deveined
  • 1 pound firm white fish (such as cod or halibut), cut into chunks
  • ½ pound calamari, cleaned and cut into rings
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)
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