Name: Italian Cioppino
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Serves 6-8
Ingredients: 1/4 cup extra-virgin olive oil; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 fennel bulb, trimmed and thinly sliced; 1 teaspoon red pepper flakes; 1 can (28 oz) crushed tomatoes; 2 cups seafood stock or clam juice; 1 cup dry white wine; 1 bay leaf; 1 lb firm white fish (such as halibut or cod), cut into 2-inch pieces; 1 lb large shrimp, peeled and deveined; 1 lb mussels, scrubbed and debearded; 1/2 lb calamari, sliced into rings; 1/4 cup fresh basil, chopped, plus more for garnish; Crusty sourdough bread, for serving

Instructions

Prepare the base

Heat olive oil in a large, heavy pot over medium heat. Add onion, garlic, and fennel, and sauté until softened, about 5-7 minutes. Add red pepper flakes and cook for another 30 seconds until fragrant.
Create the broth

Pour in the crushed tomatoes, seafood stock, and white wine. Add the bay leaf and bring to a simmer. Reduce heat to medium-low and let simmer uncovered for 25-30 minutes to allow flavors to meld and liquid to reduce slightly.
Add firm fish

Season the broth with salt and pepper to taste. Gently add the white fish pieces to the simmering broth. Cook for about 3 minutes, being careful not to stir too vigorously to prevent breaking the fish.
Add remaining seafood

Add the shrimp, mussels, and calamari to the pot. Cover and cook for 4-5 minutes until the shrimp are pink, fish is opaque, and mussels have opened. Discard any mussels that haven't opened after cooking.
Finish and serve

Remove from heat and discard the bay leaf. Stir in the chopped basil. Ladle the cioppino into large, shallow bowls. Garnish with additional fresh basil and serve immediately with crusty sourdough bread for dipping.

Italian Cioppino

Ingredients

Instructions

Nutritional Information