Get ready to savor the flavors of the ocean with this fantastic recipe for Chef John's Cioppino. Bursting with a variety of fresh seafood, this Italian-American dish is perfect for those who love indulging in seafood feasts. The rich tomato-based broth infused with aromatic herbs and spices combines perfectly with the succulent seafood, creating a delightful symphony of flavors. This is a must-try recipe for seafood lovers and is guaranteed to impress your family and friends.
Ingredients
- 1/4 cup olive oil
- 1 onion, finely chopped
- 1 fennel bulb, finely chopped
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup white wine
- 1 (28-ounce) can crushed tomatoes
- 2 cups fish stock
- 1 pound mussels, cleaned and debearded
- 1 pound clams, cleaned
- 1 pound large shrimp, peeled and deveined
- 1 pound white fish fillets, cut into chunks
- 1/2 pound calamari, sliced
- Salt and black pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Crusty bread, for serving
Directions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, fennel, garlic, crushed red pepper flakes, bay leaf, dried oregano, and dried basil. Cook for about 5 minutes, until the vegetables begin to soften.
- Pour in the white wine and let it simmer for a couple of minutes to cook off the alcohol.
- Add the crushed tomatoes and fish stock. Stir well to combine.
- Bring the mixture to a simmer and cook for about 20 minutes to allow the flavors to meld together.
- Add the mussels and clams to the pot. Cover and cook for about 5 minutes, until the shells have opened.
- Gently stir in the shrimp, white fish fillets, and calamari. Cook for an additional 5-7 minutes, until the seafood is cooked through.
- Season with salt and black pepper to taste.
- Remove the bay leaf from the pot.
- Stir in the fresh basil and parsley.
- Serve the cioppino hot in bowls, accompanied by crusty bread for dipping.
