½ pound squid, cleaned, bodies sliced into ½-inch rings, and tentacles halved lengthwise if large
½ pound peeled and deveined medium fresh shrimp (tails left on)
½ pound crawfish tails
½ pound skinless redfish fillets*, cut into 1-inch pieces
½ pound crab claws
Garnish: fresh oregano leaves, fresh thyme leaves
Instructions
In a large Dutch oven, melt butter over medium heat. Add bell pepper, onion, and saffron threads; cook until onion begins to become tender, 5 to 7 minutes. Add stock, tomatoes, clam juice, wine, bay leaves, parsley, oregano, thyme, salt, lemon zest, red pepper, and black pepper; bring to a boil. Reduce heat, and simmer for 30 minutes.
Remove from heat, and let cool for 20 minutes. Discard bay leaves. Using an immersion blender, purée mixture.
Bring mixture back to a simmer over medium heat. Add squid and shrimp; cover and cook for 3 minutes. Stir in crawfish, and bring to a simmer. Add fish and crab claws; cover and remove from heat. Let stand for 10 minutes. Garnish with oregano and thyme, if desired.
Notes
*Other skinless flaky white fish fillets, such as bass, halibut, hake, or cod, may be substituted.
Recipe by Louisiana Cookin' at https://louisianacookin.com/bayou-cioppino/