Cioppino (Italian-American Seafood Stew)

Cioppino (Italian-American Seafood Stew)

Ingredients:

• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 fennel bulb, cored and thinly sliced (optional)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 4 cups fish stock or clam juice
• 1 cup water
• 1 bay leaf
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1 pound white fish fillets (such as cod or halibut), cut into bite-sized pieces
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1/2 pound calamari, cleaned and sliced into rings (optional)
• Fresh parsley, chopped, for garnish
• Crusty bread, for serving

Instructions:

1. Sauté the Aromatics:

• In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and fennel (if using). Sauté until the onion is translucent and the fennel is softened, about 5-7 minutes.
• If you like a bit of heat, add the red pepper flakes at this stage and cook for another 1 minute.

2. Deglaze the Pot:

• Pour in the white wine and increase the heat to medium-high. Cook, stirring occasionally, until the wine has reduced by half, about 2-3 minutes.

3. Add the Base Ingredients:

• Stir in the crushed tomatoes, fish stock or clam juice, and water. Add the bay leaf and oregano. Season the broth with salt and freshly ground black pepper to taste.

4. Simmer the Broth:

• Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the broth simmer gently for about 30 minutes to allow the flavors to meld together.

5. Cook the Seafood:

• Add the white fish to the simmering broth and cook for 2-3 minutes.
• Next, add the shrimp, mussels, clams, and calamari (if using). Cover the pot and cook until the mussels and clams have opened and the shrimp are pink and cooked through, about 5-7 minutes. Discard any mussels or clams that do not open.

6. Serve:

• Ladle the Cioppino into bowls and garnish with chopped fresh parsley.
• Serve hot with crusty bread on the side for dipping into the flavorful broth.

Tips:

• Fish Selection: Use firm white fish that holds up well in stews, such as cod, halibut, or snapper.
• Broth: For a richer flavor, you can add a splash of fish sauce or a few anchovies when sautéing the onions and garlic.
• Customize: Feel free to add other seafood like scallops or crab to make the stew even more luxurious.

This Cioppino is a wonderful, comforting dish that highlights the natural sweetness of seafood in a rich tomato broth, perfect for a special dinner or a cozy night in. Enjoy!