Cioppino – Seafood Stew

Ingredients

• 2 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 fennel bulb, chopped (optional)

• 1 red bell pepper, chopped

• 1/2 tsp crushed red pepper flakes

• 1 tsp dried oregano

• 1/2 tsp dried thyme

• 1 can (28 oz) crushed tomatoes

• 1 cup dry white wine

• 2 cups seafood stock or clam juice

• 1 lb firm white fish (like cod or halibut), cut into chunks

• 1 lb shrimp, peeled and deveined

• 1 lb scallops

• 1 lb mussels or clams, cleaned

• Salt & pepper, to taste

• Fresh parsley, chopped, for garnish

• Crusty bread, for serving

Instructions

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, fennel, and bell pepper. Cook until softened, 5–7 minutes.

2. Add seasonings & liquids: Stir in red pepper flakes, oregano, thyme. Add crushed tomatoes, white wine, and seafood stock. Simmer for 20 minutes to develop flavor.

3. Cook seafood: Add firm white fish first and simmer 5 minutes. Add shrimp and scallops, simmer 3–4 minutes. Finally, add mussels or clams, cover, and cook 5–7 minutes until shells open. Discard any unopened shells.

4. Finish & serve: Season with salt and pepper. Garnish with fresh parsley. Serve hot with crusty bread for dipping.