Sup Ikan Italia

Name: Sup Ikan Italia
Cuisine: italian
Ingredients: 2 tbsp extra-virgin olive oil; 1 medium onion, finely diced; 2 cloves garlic, minced; 1 carrot, peeled and diced; 1 celery stalk, diced; 1 (28 oz) can whole peeled tomatoes, crushed; 1 cup dry white wine; 4 cups fish stock or clam juice; 1 lb mixed seafood (shrimp, mussels, clams, squid, firm white fish), cleaned; 1 tsp dried oregano; 1/2 tsp red pepper flakes; Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish

Cioppino

Ingredients

2 tbsp extra-virgin olive oil
1 medium onion, finely diced
2 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 (28 oz) can whole peeled tomatoes, crushed
1 cup dry white wine
4 cups fish stock or clam juice
1 lb mixed seafood (shrimp, mussels, clams, squid, firm white fish), cleaned
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

Instructions

11. Heat olive oil in a large pot over medium heat and sauté onion, carrot, and celery until softened, about 5 minutes.
22. Add garlic and red pepper flakes; cook 1 minute until fragrant.
33. Stir in crushed tomatoes, white wine, oregano, and fish stock; bring to a gentle boil.
44. Reduce heat and simmer uncovered for 15 minutes to meld flavors, seasoning with salt and pepper.
55. Add the mixed seafood, cover, and cook 5–7 minutes until shells open and fish is opaque.
66. Discard any unopened mussels or clams, then taste and adjust seasoning if needed.
77. Ladle the stew into bowls, drizzle with a little extra‑virgin olive oil if desired.
88. Garnish with chopped fresh parsley and serve with crusty Italian bread.

Source: llm-generated