Cioppino (Fisherman’s Stew)

Ingredients

• ½ C. CHOPPED ONION

• ¼ C. FINELY CHOPPED FRESH GARLIC (you can sub minced ½ C)

• ¼ C. OLIVE OIL (EVOO preferred)

• 1 BUNCH SWISS CHARD CHOPPED

• 1 T. THYME

• 2 24 OZ JARS CHEFMEL’S SWEET SICILIAN PASTA SAUCE

• 1 28 OZ CAN STEWED TOMATOES

• ½ LB WHITEFISH

• 1 LB LARGE SHRIMP PEELED AND DEVEINED (tail ON)

• ½ LB MUSSELS

• ½ LB SCALLOPS

  *If not using ChefMel’s, you can sub 1- 28 oz can of San Marzano tomatoes, 1 28 oz can

  stewed tomatoes, 1T. dried basil, 1 T. salt, 1 t. white pepper and 375 ml of red wine

  *you can add 1 T. Oregano if you like
  

Instructions

1. Sauté onion and garlic in Dutch oven in olive oil. 

2. Add chard stalks and cook until soft.

3. Now layer chard leaves with herbs, stewed tomatoes, fish fillets, shrimp, scallops and mussels atop sauté mixture and cover with ChefMel’s sauce. If you need a little more liquid, add red wine and water (more wine than water).
   Tip: when adding red wine/water, put into emptied jars and tomato can and “rinse” to get all of the goodness!

4. Simmer on low for at least an hour.

5. About 30 minutes before serving, prep some hearty Italian bread with olive oil and garlic salt and grill the bread on both sides.  This is for dipping into this delicious sauce.  You can also boil a pasta of your choice during this time to serve Cioppino over.  I personally prefer the Cioppino in a bowl with plenty of bread (without pasta).