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ROCKFISH AND SHRIMP CIOPPINO FOR TWO TE Cook Time STATS CC TT ÉCLTTU 2 Cioppino is a flavourful, ltalian/American style tomato based seafood stew first simmered in the early 19005 in the San Francisco Bay area. This version of it is stocked with BC rockfish and plump shrimp. Serve it with toasted sourdough bread. Ingredients 8 to 10 large raw shrimp, patted dry (see Note) 11/2 cups chicken stock, plus more if needed 1 (14 0z/398 mL) can whole tomatoes 1 tbsp + 2 tsp olive oil (divided) 1/2 cup finely diced onion 1/2 cup finely diced green bell pepper 1'large garlic clove, minced 1/2 tsp dried oregano 1/4 tsp paprika Pinch or 2 red pepper flakes 1 tbsp tomato paste 1/3 cup white wine Salt and freshly ground black pepper, to taste 1 tbsp chopped fresh parsley 8 to 10 ounces (227 to 280 grams) rockfish filets, cut into 2 inch cubes, any bones removed Parsley sprigs and lemon slices, for garnish (optional) Note: Bags of Quality Foods large (16 to 20 count) raw shrimp are sold frozen in our Seafood Department freezers. Thaw the amount you need for this recipe, and keep the rest frozen for another time. Method 1. Peel the shrimp, leaving the tip of each tail intact. Save the shells. Set shrimp on a small plate and refrigerate until needed. Put 1 tsp of the oil in a small pot set over medium-high heat. Add shrimp shells and cook until bright pink, about 2 minutes. Pour in the 1 1/2 cups stock and bring to a gentle simmer (small bubbles should just break on the surface). Adjust the heat as needed to maintain that gentle simmer. Simmer shells 20 minutes. Strain this shrimp-flavoured stock into a measuring cup. You should have at least 1 cup. If you don't, add a bit more chicken stock until you do. 2. Open the tomatoes and lift the whole tomatoes out of the can and unto a cutting board. Chop tomatoes, and set in a bowl, making sure any tomato juices left on the board, and in the can, also come for the ride. 3. Place remaining olive oil in an 8 inch or so wide pot set over medium, medium-high heat. Add onion, bell pepper and garlic and cook until softened, about 4 minutes. Mix in tomato paste, oregano, paprika and pepper flakes and cook 1 minute more. Add wine to the pot, bring to a simmer, and reduce by half. 4. Add chopped tomatoes and shrimp-flavoured stock to the pot. Bring to a gentle simmer, adjusting the heat as needed to maintain that gentie simmer. Simmer this base for the cioppino 10 minutes, and then mix in the chopped parsley and salt and black pepper, to taste. 5. Add the shrimp and cubed fish to the pot, carefully submerging them into the cioppino base. Return to à simmer and cook 4 to 5 minutes, or until the seafood is cooked. Divide the cioppino between 2 shallow serving bowls, garnish with lemon slices and parsley sprigs, if using, and enjoy.