Seafood Cioppino

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

4 cloves, minced

Red bell pepper

1, diced

Fennel bulb

1, diced

Crushed tomatoes

28 ounces

Tomato paste

2 tablespoons

White wine

1 cup

Fish stock

4 cups

Bay leaf

1

Dried thyme

1 teaspoon

Dried oregano

1 teaspoon

Salt

to taste

Pepper

to taste

White fish fillets

1 pound, cut into chunks

Shrimp

1 pound, peeled and deveined

Clams

1 pound, cleaned

Mussels

1 pound, cleaned

Fresh parsley

1/4 cup, chopped

Fresh basil

1/4 cup, chopped

Crusty bread

for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, minced garlic, diced red bell pepper, and diced fennel to the pot. Sauté until the vegetables are softened and fragrant, about 5 minutes.
3. Stir in the tomato paste and cook for an additional minute to enhance its flavor.
4. Pour in the crushed tomatoes, white wine, and fish stock. Add the bay leaf, dried oregano, dried thyme, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for 20 minutes, allowing the flavors to meld.
5. Add the mussels, clams, shrimp, and chunks of white fish to the pot. Cover and cook for about 10 minutes, or until the seafood is cooked through and the shells have opened.
6. Carefully remove the bay leaf and discard it.
7. Stir in the chopped fresh basil and parsley for a burst of freshness.
8. Serve the cioppino hot in bowls, accompanied by crusty bread for dipping and savoring the rich broth.