Cioppino with a Twist

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• 1 bay leaf 1 bay leaf
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 cups (470ml) fish or seafood stock 2 cups (470ml) fish or seafood stock
• 1 pound (450g) firm white fish fillets, cut into chunks 1 pound (450g) firm white fish fillets, cut into chunks
• 1 pound (450g) mussels, cleaned and debearded 1 pound (450g) mussels, cleaned and debearded
• 1 pound (450g) clams, scrubbed 1 pound (450g) clams, scrubbed
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onion, garlic, red bell pepper, and fennel. Sauté until the vegetables are softened.
2. 2.
   Stir in the dried oregano, dried thyme, red pepper flakes, and bay leaf. Cook for another minute to release the flavors.
3. 3.
   Pour in the white wine and let it simmer for a few minutes to reduce slightly.
4. 4.
   Add the crushed tomatoes and fish or seafood stock to the pot. Bring the mixture to a simmer and let it cook for about 15 minutes to allow the flavors to meld together.
5. 5.
   Gently add the fish, mussels, clams, and shrimp to the pot. Season with salt and pepper to taste. Cover the pot and cook for about 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened.
6. 6.
   Discard any mussels or clams that have not opened.
7. 7.
   Ladle the Cioppino into bowls, garnish with fresh parsley, and serve hot.

Treat your ingredients with care...

• Fish — Choose firm white fish such as cod, halibut, or snapper for the best results. Make sure to cut the fish into evenly sized chunks to ensure even cooking.

Tips & Tricks

• For a spicier kick, increase the amount of red pepper flakes.
• Serve the Cioppino with crusty bread to soak up the flavorful broth.
• Feel free to add other seafood such as scallops or squid to customize the dish to your liking.
• Use fresh, high-quality seafood for the best flavor.
• Adjust the seasoning with salt and pepper according to your taste preferences.

Serving advice

Serve the Cioppino in large bowls, accompanied by crusty bread for dipping. Sprinkle fresh parsley on top for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the seafood on top of the stew, garnish with parsley, and drizzle a little olive oil over the dish. Serve with a side of crusty bread and a glass of white wine.