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Biaggi's Cioppino

By WEEK Creative Services
November 26, 2012 Updated Nov 28, 2012 at 9:53 AM CDT

Biaggi’s Cioppino

¼ cup olive oil

1½ Tbl Garlic puree

¾ cup Spanish onions, diced

¾ cup celery, diced

¾ cup carrots, diced

1 cup zucchini, diced

1 cup yellow squash, diced

8 cups water

1 28 oz. can peeled, diced tomatoes

1 Tbl Salt & pepper

1 Bay leaf

Pinch Thyme

Pinch Saffron

1 lb. cod, diced

24 mussels

24 clams

1½ lb. shrimp

1 lb. sea scallops

1 lb. calamari, sliced tubes

10 pieces toasted garlic bread

In a large stock pot add the oil and garlic puree and cook for 3-4 minutes over medium-high heat (do not brown). Add all of the diced vegetables and cook for 8-10 minutes until the onions are translucent. Add remaining ingredients with the exception of the seafood. Reduce heat to medium and simmer for 8-10 minutes. Add the cod and cook for an additional 3-5 minutes. Increase heat to high, add remaining seafood and bring to a boil. Continue to cook for 6-7 minutes until all of the seafood is cooked, but do not over-reduce – it should be a stew like consistency. Serve with a slice of toasted garlic bread.