This stew reminds me of the countless bowls of Cioppino I ate growing up near San Francisco. With a well-stocked pantry and freezer, you can pull this elegant dinner together in a flash.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
1 bell pepper, seeded and diced
10-12 ounces red potatoes, chopped
¼ teaspoon red pepper flakes
1 bay leaf
¼ cup of white wine
1 28-ounce can strained San Marzano tomatoes, chopped (strain first, then use kitchen shears and cut the tomatoes right in the can)
1 cup chicken stock or water
1 pound frozen mixed seafood
chopped parsley, to garnish (optional)
Instructions
In a large saucier or sauté pan, heat the olive oil over medium heat. Add the onions and bell pepper and sauté until they begin to soften, about 5 minutes.
Add the potatoes and sauté, stirring occasionally, for 5-7 minutes.
Add the red pepper flakes, bay leaf, wine, tomatoes and stock; stir to combine.
Bring just to a boil, then lower the heat and simmer for 10 minutes.
Add the seafood and stir, and cook an additional 10-15 minutes, until the seafood is cooked through and the potatoes are soft.