Cioppino Recipe

Cooking Instructions

1. 1

   Sauté the Base

   In a large pot, heat the olive oil over medium heat. Add the diced onion and fennel, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

2. 2

   Add Liquids and Seasoning

   Pour in the diced tomatoes, fish stock (or clam juice), and dry white wine. Add the bay leaves and red pepper flakes. Stir well and bring to a simmer.

3. 3

   Cook Seafood

   Add the scallops, shrimp, mussels, and clams to the pot. Cover and let simmer for about 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened. Discard any that remain closed.

4. 4

   Finish the Stew

   Stir in the chopped parsley and season with lemon juice, salt, and pepper to taste. Remove from heat.

5. 5

   Prepare Baguette

   While the stew is cooking, grill or toast the baguette slices until golden brown.

6. 6

   Serve

   Ladle the cioppino into bowls and serve with the grilled baguette on the side.