In a 2-quart saucepan set over medium-high heat, heat the olive oil. Add the chopped onions and cook for about 2 minutes, stirring frequently until softened. Add the garlic and cook for 1 minute more.
Add the chopped tomatoes, Italian seasoning, paprika, and salt, and cook for 1 minute, stirring constantly.
Pour in the water and bring to a simmer. Reduce heat to low. Maintain a simmer and cook for 5 minutes.
Add the cod and shrimp. Return to a simmer. Cook for 3 minutes, or until the seafood is completely cooked.
Taste and season with additional salt, if necessary. Pour into a bowl and enjoy while hot.
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Notes
Wine Option: While this cioppino recipe is wine-free for simplicity, you can add 1/4 cup of dry red or white wine after sautéing onions and garlic. Let the wine reduce by half before adding tomatoes.Seafood Variety: Feel free to mix up the fish types. Scallops, clams, and mussels are great additions.Spicy Touch: For a bit of heat, add a small pinch of chili pepper flakes.Doubling Up: This recipe can be easily doubled. Just ensure your pot is big enough and double the ingredients.Storage: Store the cioppino in the fridge, covered, for up to 4 days. Reheat it in a saucepan or microwave until hot.