Cioppino Recipe

Preparation

1. 1

   Sauté the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the garlic, onion, bell pepper, and fennel. Sauté for about 5-7 minutes, or until the vegetables are soft.

2. 2

   Add Tomatoes and Liquids

   Stir in the diced tomatoes, fish stock (or clam juice), dry white wine, bay leaves, red pepper flakes, salt, and black pepper. Bring to a simmer.

3. 3

   Cook the Seafood

   Once the broth is simmering, add the shrimp, scallops, clams, mussels, and white fish. Stir gently and cover the pot. Cook for about 10-15 minutes, or until the seafood is cooked through and the clams and mussels have opened.

4. 4

   Finish and Serve

   Remove from heat, discard any unopened clams and mussels. Stir in the fresh parsley. Serve hot with crusty bread.