Cioppino Recipe
A hearty tomato-based seafood stew bursting with scallops, prawns, mussels, clams, and lobster tail, simmered to perfection in a rich tomato-anise broth, served with garlic crostini.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood and Broth
Method
Cooking Instructions
- 1
Prepare the Broth
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, red bell pepper, and fennel. Sauté until the vegetables are softened, about 5 minutes.
- 2
Add Tomatoes and Spices
Stir in the canned diced tomatoes, fish stock, white wine, bay leaves, oregano, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 15 minutes to let the flavors meld.
- 3
- 4