The best Cioppino I have ever had!!!

Prep all ingredients and organize them in order of use.

Heat 3 tablespoons of olive oil in a pan.

Add fennel and onion, then lower heat to medium.

Add shallots and salt, stir and cook for 8-10 minutes until translucent.

Add garlic and red pepper flakes, cook for 2 minutes.

Stir in tomato paste, then add 1 cup of white wine to deglaze the pan and cook for 1 minute.

Add canned tomatoes, bay leaf, seafood stock, and clam juice, bring to a simmer.

Cover and lower the heat, let it cook for 30 minutes.

Sear firm fish (cod) in olive oil, then turn off the heat and let it cook with residual heat.

After 30 minutes, remove bay leaf and adjust salt to taste.

Add clams and mussels, cover and cook for 5 minutes.

Add shrimp and fish, ensuring broth covers them, cover and set timer for 3 minutes.

Serve with toasted sourdough bread.

Equipment Needed

Spice Level: