Seafood Cioppino

Seafood Cioppino is a flavorful and hearty Italian-American fish stew that originated in San Francisco. This rustic dish is packed with an assortment of fresh seafood, simmered in a rich tomato and wine broth infused with garlic, onions, and herbs. Traditionally made with a combination of shrimp, mussels, clams, and fish, Cioppino brings the taste of the sea to your table in every bite. The tomato-based broth is bold and slightly spicy, perfectly complementing the delicate seafood. Serve with crusty bread to soak up every last drop of the delicious broth, making it a perfect meal for a special occasion or a cozy dinner at home.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 1 tsp red pepper flakes (optional for heat)
• 1/2 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 4 cups fish stock or seafood broth
• 1 bay leaf
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb white fish (like cod or halibut), cut into chunks
• 1/2 lb scallops (optional)
• 1/4 cup fresh parsley, chopped
• Fresh basil for garnish
• Crusty bread for serving

Instructions

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, fennel, and garlic, sautéing for about 5-7 minutes until softened. Stir in the red pepper flakes for a bit of heat, if desired.
2. Deglaze with wine: Add the white wine to the pot and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
3. Make the broth: Stir in the crushed tomatoes, fish stock, bay leaf, oregano, salt, and pepper. Bring the mixture to a simmer, and let it cook for about 20 minutes to allow the flavors to meld.
4. Add the seafood: Add the mussels and clams to the simmering broth first, covering the pot, and cook for 5 minutes. Then, gently add the shrimp, fish, and scallops. Cover and cook for another 5-7 minutes, or until the shellfish open and the shrimp and fish are cooked through. Discard any mussels or clams that do not open.
5. Serve: Remove the bay leaf, sprinkle with fresh parsley and basil, and serve the Cioppino hot with crusty bread on the side to soak up the delicious broth.

Seafood Cioppino is a deliciously savory and comforting dish that brings together the best of the sea in a rich tomato-based stew, perfect for sharing with family and friends!