Seafood Cioppino Recipe

Sauté the base

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, and carrot. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.

Add broth ingredients

Stir in the crushed tomatoes, fish stock, white wine, bay leaves, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. Season with salt, black pepper, and red pepper flakes to taste.

Add seafood

Add the prawns, scallops, mussels, clams, salmon, and black cod to the pot. Cover and simmer for another 10-15 minutes until the seafood is cooked through, and the mussels and clams have opened.

Serve

Remove from heat, discard any unopened mussels or clams. Stir in the chopped parsley and serve hot with crusty bread.