1/4 cup olive oil
1/2 cup yellow onion, diced
3 cloves garlic, minced
1 tsp black pepper
1 pinch kosher salt
1 yellow bell pepper, diced
1 red bell pepper, diced
2 celery stalks, diced
1 tbsp Italian seasoning
1 8-oz can crushed tomatoes
1/2 cup dry white wine
1 jar (16 fl oz) Pozole to the People red soup base
1/2 lb each peeled shrimp, firm flesh white fish (halibut, salmon), cut into 2-inch chunks, cleaned mussels and cleaned clams
1. Heat oil in a medium saucepan over medium-low heat. Add garlic and onion and saute until tender, about 5 minutes. Add black pepper, salt, bell peppers, celery and Italian seasoning. Cook another five minutes to soften vegetables.
2. Add crushed tomatoes, wine and jar of Pozole to the People. Bring to a gentle boil and simmer covered for 10 minutes.
3. Uncover pot and bring soup back up to a boil and add clams and mussels. Cover and cook until shellfish begin to open, about 5 minutes. Add the shrimp and fish next. Simmer gently until shrimp and fish are cooked through and clams are completely open, stirring gently, for another 5 minutes. Discard any clams or mussels that do not open.
4. Ladle into individual bowls. Top with avocado, cilantro and cotija cheese. Serve with toasted bread with garlic-chipotle butter. (See below).
Garlic-chipotle butter: In a bowl combine 1 stick unsalted butter, 3 cloves garlic, minced, 1 tbsp chipotle in adobo and 1/4 cup parmesan cheese, grated. Spread on split bread and toast at 250°F for 20 minutes or until spread has melted.
Our take on cioppino takes our red pozole base and fills it to the brim with fresh
seafood. Serve it with toasted baguette with our garlic-chipotle butter and you have an unbelievably robust meal.
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