Italian Seafood Cioppino – A Flavorful Coastal Delight!

Ingredients:

For the Cioppino:

• ¼ cup extra-virgin olive oil

• 1 large onion, finely diced

• 6 garlic cloves, minced

• 1 fennel bulb, thinly sliced (optional, but adds depth)

• 1 large red bell pepper, diced

• 1 (28 oz) can crushed tomatoes

• ½ cup tomato paste

• 1 ½ cups dry white wine (like Sauvignon Blanc or Pinot Grigio)

• 4 cups seafood or fish stock (chicken broth works in a pinch)

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp red pepper flakes (adjust to taste)

• Salt and freshly ground black pepper, to taste

• 1 lb fresh clams or mussels, scrubbed and debearded

• 1 lb large shrimp, peeled and deveined (tails on for presentation)

• 1 lb firm white fish (cod, halibut, or sea bass), cut into chunks

• ½ lb lump crabmeat (optional but luxurious)

• Fresh parsley and basil, finely chopped (for garnish)

• Lemon wedges (for serving)

• Crusty sourdough or baguette, toasted (for dipping)

Instructions:

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