Cioppino with Mussels Agrarian Salmon

Skill Level
4-6 servings

Our adaptation of this Italian-American San Francisco admired is loaded with salmon, mussels, and shrimp. It’s actual flavorful, but aerial in sodium—so if you’re acute to salt, use angle or craven borsch instead of mollusk juice. Serve brim hot with broiled or broiled sourdough, and top with chopped parsley if you like.



  • 2 tbsp. olive oil
  • 1 ample chicken onion, diced small
  • 3 stalks celery, diced small
  • 2 garlic cloves, minced
  • 1 tsp. adequate salt
  • 1 tsp. red pepper flakes
  • 2 bay leaves
  • ½ tsp. oregano
  • 2 tbsp. amazon paste
  • 1½ cup dry white wine, such as Sauvignon Blanc
  • 1 (28 oz.) can diced tomatoes
  • 8 oz. mollusk abstract (or craven or angle stock, if you’re acute to sodium)
  • ½ lb. agrarian shrimp, bald and deveined
  • 1 (6 oz.) pack Patagonia Accoutrement Auto Pepper Agrarian Sockeye Salmon (reserve aqueous from pack) 
  • 1 can Patagonia Accoutrement Auto Assemble Mussels (with juices)

Putting It All Together

  1. Heat oil in a ample pot on medium-high heat. Sauté onions and celery, active occasionally, until they alpha to soften, about 5 minutes.
  2. Add garlic, salt, pepper flakes, bay leaves and oregano. Baker until the onions are breakable and translucent, about 2 account more.
  3. Add amazon adhesive and baker until the onions amber slightly, about 2 minutes.
  4. Pour in white wine and stir, abrading up the browned bits. Add diced tomatoes and mollusk juice. Accompany to a boil, again abate calefaction to a simmer. Baker 15 account to let flavors develop.
  5. Add shrimp and baker aloof until the shrimp coil and about-face pink.
  6. Open salmon pack and cascade the aqueous into pot. With your hands, breach the apricot into ample pieces and add to pot. Acknowledgment to a simmer, acclaim activity in mussels (with juices) and about-face off heat. Serve hot.