Seriously, you offer Big T something new, and he automatically does not like it or want to try it. I know I have the pickiest eater in the world. I just know it. This time it was Cioppino. Pronounced chop-ee-no. Or something like that. 

Whatever, kid. I like Cioppino.

So here’s a simple, quick recipe for Cioppino (Seafood Stew). SO simple…like weeknight simple. And it’s delicious too.

What you need:

6 oz fish filet (perch, cod…really, any white fish) . cut up into bite-sized pieces

8 oz shrimp (shelled, deveined). I cheated and used the bagged, pre-cooked kind. Jumbo shrimp, not the tiny ones.

1 medium onion, chopped

1 medium green pepper, chopped

2 cloves of garlic, chooped

1 29oz can diced tomatoes (undrained)

1-2 tbsp olive oil

1/4 tsp italian seasoning mix

salt and pepper to taste

1-2 cups of water

Directions:

Saute onion, green pepper, and garlic (with salt, italian seasoning mix and black pepper) in olive oil until tender. This should take 4 to 5 minutes on med-high heat. Add can of diced tomatoes, and bring to a simmer. Let simmer for another 5 or so minutes. Add fish and shrimp and 1-2 cups of water (depending on how thick/thin you like it). Bring to a boil, then turn the heat down to simmer and cook until fish is fully cooked (flakes easily with a fork).

Serve hot, with fresh, crusty buttered baguette.

Cold nights and hot stew…what more could one ask for?

PS – Big T would not touch this with a 10 foot pole, and Little T is too young for shellfish.

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