A Cheaper Cioppino Recipe

Ingredients for A Cheaper Cioppino

• Olive Oil
• Onions
• Sliced Mushrooms
• Mixed Italian Herbs
• Garlic Clove
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon red pepper flakes (or to taste)
• Fresh Ground Black Pepper
• Diced Tomatoes
• Dry Red Wine
• White Fish Fillets
• 1/4 cup roasted red peppers, chopped (optional)
• 4 ounces shredded crabmeat
• Cooked Shrimp
• 1 teaspoon sugar (optional)
• Fresh Parsley

How to Make A Cheaper Cioppino

1. Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven. Add 1 medium yellow onion, chopped, and cook, stirring occasionally, until softened, about 2 minutes.
2. Stir in 8 ounces sliced cremini mushrooms, 1 teaspoon dried Italian herbs, 2 minced garlic cloves, 1/2 teaspoon salt (optional), 1/4 teaspoon red pepper flakes, and 1/4 teaspoon black pepper. Cook until mushrooms are softened, about 2 minutes.
3. Stir in 28 ounces canned crushed tomatoes (low-sodium preferred) and 1/2 cup dry white wine. Bring to a boil.
4. Add 1 pound firm white fish fillets, cut into 1-inch chunks, ensuring all pieces are submerged.
5. Reduce heat to a gentle simmer and cook until fish is cooked through, about 5 minutes.
6. Stir in 4 ounces shredded crabmeat, 1/4 cup chopped roasted red peppers (optional), and 4 ounces cooked shrimp (optional).
7. Cook until heated through, about 3 minutes.
8. Taste and add 1 teaspoon sugar (optional) if needed to balance acidity.
9. Garnish with 2 tablespoons chopped fresh parsley and serve immediately with crusty bread.