Name: Italian Cioppino: A Hearty Seafood Stew for Sharing
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 1 fennel bulb, cored and thinly sliced; 4 cloves garlic, minced; 1 teaspoon red pepper flakes; 1 can (28 oz) crushed tomatoes; 1 cup dry white wine; 4 cups seafood stock or fish stock; 1 bay leaf; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and freshly ground black pepper, to taste; 1 pound firm white fish (such as cod or halibut), cut into 2-inch pieces; 1 pound mussels, scrubbed and debearded; 1/2 pound large shrimp, peeled and deveined; 1/2 pound sea scallops; 1/2 pound littleneck clams, scrubbed; 1/4 cup fresh parsley, chopped; Crusty bread, for serving

From craving to table

Instructions

1
Heat olive oil in a large pot over medium heat. Add onion and fennel, sauté until softened, about 5 minutes.
2
Stir in garlic and red pepper flakes, cook for 1 minute until fragrant.
3
Add crushed tomatoes, white wine, seafood stock, bay leaf, oregano, and basil. Bring to a simmer and season with salt and pepper.
4
Simmer uncovered for 20 minutes to allow flavors to develop.
5
Add the fish pieces and cook for 2 minutes.
6
Add mussels, shrimp, scallops, and clams. Cover and cook for 5-7 minutes, or until shellfish open and shrimp are opaque (discard any unopened shellfish).
7
Stir in fresh parsley. Taste and adjust seasoning as needed.
8
Ladle into bowls and serve hot, accompanied by crusty bread.

Italian Cioppino: A Hearty Seafood Stew for Sharing

Instructions

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