Homemade Cioppino Recipe - Laura Vitale - Laura in the Kitchen Episode 263

Heat 2 tablespoons of extra virgin olive oil in a soup pot over medium-high heat.

Add chopped onion, garlic, and parsley to the pot and cook for about 5 minutes until the vegetables start to soften.

Season with salt and pepper to taste.

Add a pinch of hot pepper flakes and cook for a few seconds.

Pour in 1 cup of white wine and let it cook for 1 minute.

Stir in 1 can of tomato puree or crushed tomatoes and 4 cups of fish stock.

Bring the mixture to a rapid boil and let it cook for about 10 minutes.

Prepare the seafood by soaking mussels and clams in cold water for 15 minutes, changing the water, and scrubbing them clean.

Remove the beards from the mussels and check that they are closed before cooking.

Season the broth with salt and pepper before adding the seafood.

Add the seafood to the pot, stir well, and cover with a lid.

Cook for another 5 minutes or until the seafood is cooked and the shellfish have opened.

Stir in fresh parsley before serving.

Equipment Needed

Spice Level: