Italian Cioppino recipe

Directions

1. 1

   Build the aromatic base

   Heat olive oil in a large pot over medium heat and cook the diced onion and fennel for 8 minutes, until softened and translucent. Add the minced garlic and cook just 1 more minute until fragrant.

2. 2

   Develop the broth

   Pour in the crushed tomatoes, white wine, and seafood stock, then bring to a simmer and let it cook for 15 minutes uninterrupted - this simmering time is what melds the wine's acidity with the tomatoes into one cohesive, deeply flavored broth.

3. 3

   Start with the sturdiest seafood

   Add the cubed firm white fish and the clams first, letting them simmer for 5 minutes - starting with these gives the clams time to open before the more delicate shellfish go in.

4. 4

   Add the rest and cover to steam

   Add the mussels and shrimp, cover the pot, and cook for 5-7 minutes, until the mussels and any remaining clams have popped open (discard any that stay shut) and the shrimp have turned pink and curled.

5. 5

   Season at the very end

   Taste the broth and season with salt and pepper now that all the seafood's flavor has infused it, then stir in the fresh parsley.

6. 6

   Serve with bread for the broth

   Ladle into wide, deep bowls, making sure everyone gets a mix of seafood, and serve with plenty of crusty bread on the side - the broth is easily the best part, so don't let any of it go to waste.