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.