Delicious and Flavorful Chef John's Cioppino Recipe

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

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. 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.
3. Pour in the white wine and let it simmer for a couple of minutes to cook off the alcohol.
4. Add the crushed tomatoes and fish stock. Stir well to combine.
5. Bring the mixture to a simmer and cook for about 20 minutes to allow the flavors to meld together.
6. Add the mussels and clams to the pot. Cover and cook for about 5 minutes, until the shells have opened.
7. Gently stir in the shrimp, white fish fillets, and calamari. Cook for an additional 5-7 minutes, until the seafood is cooked through.
8. Season with salt and black pepper to taste.
9. Remove the bay leaf from the pot.
10. Stir in the fresh basil and parsley.
11. Serve the cioppino hot in bowls, accompanied by crusty bread for dipping.

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