This Italian Cioppino recipe is spiced up with a new product from Red Gold Tomatoes: Sriracha Diced Tomatoes + Red Chilies. It's a hearty seafood stew, perfect for a flavorful meal.
Melt butter with olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion, fennel, leek, salt, pepper, herbs, and spices and stir to combine. Sauté until the veggies begin to soften and become aromatic, about 5 minutes, then add garlic and sauté for 1 minute. Add tomato paste, Tomato Love tomatoes, wine, seafood stock, and bay leaf and bring to a boil. Reduce heat and allow broth to gently simmer, uncovered, for 45 minutes. Remove bay leaf. Taste and season with more salt and pepper, if necessary. Add seafood to the pot starting with halibut, then clams, then shrimp, followed by mussels. Gently stir to combine. Cover and cook until clams and mussels open up, about for 10 minutes. Lastly check to see if any clams or mussels remained closed, and if so, remove and discard as they are not good to eat. Serve in shallow bowls and garnish with parsley and lemon wedges. Serve with toasted bread.
