Cioppino for 2

Adapted from damndelicious.com

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This is modified for 2 servings/60 grams of protein

• 19 grams butter
• 50 grams sweet onion
• 1-2 galic cloves
• 15 grams tomato paste
• 1 teaspoon kosher salt
• freshly cracked black pepper
• Pinch of dried oregano
• Pinch of red pepper flakes
• 60 grams dry white wine
• 2 cups chicken broth
• 265 grams canned petit diced tomatoes (or use same amount of fresh tomatoes)
• 2 small white or red potatoes, quartered
• 1 bay leaf
• 10 Littleneck clams
• 1/2 pound mussels
• 1/3 pound Halibut or Cod
• 2 large scallops
• 2 tablespoons minced parsley, for garnish

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1. Sauté onion, and garlic in butter until softened.
2. Add tomato paste, oregano, and pepper flakes.
3. Add white wine; reduce slightly.
4. Add diced tomatoes, potatoes, chicken broth, bay leaf, salt, pepper. Simmer 20 minutes.
5. Add clams and mussels (cover, cook until shells open). As the shells open, remove to serving bowls (evenly divide into 2 bowls).
6. Add halibut, shrimp, and scallops. Cook for about 2 minutes, or until fish is opaque and shrimp/scallops are just cooked.
7. Divide the fish between the serving bowls.
8. Ladle the broth over the bowls.
9. Sprinkle with parsley.