Italian Seafood Cioppino – A Flavorful Coastal Delight!

Instructions:

1. Sauté the Aromatics:
   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, garlic, fennel (if using), and red bell pepper. Sauté for 6-8 minutes until softened and fragrant.

2. Build the Broth:
   Stir in the crushed tomatoes, tomato paste, white wine, and stock. Season with oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a gentle boil, then reduce heat and let simmer uncovered for 20 minutes to deepen the flavors.

3. Cook the Seafood:
   Add the clams or mussels first, cover the pot, and steam for 4-5 minutes until they begin to open. Then, gently nestle in the shrimp, white fish, and crabmeat (if using). Simmer uncovered for another 5-7 minutes, or until the shrimp are pink, the fish flakes easily, and all shellfish have opened. Discard any unopened clams/mussels.

4. Serve & Enjoy:
   Ladle the cioppino into deep bowls, ensuring each serving gets a generous mix of seafood. Garnish with fresh parsley and basil, and serve with lemon wedges and toasted bread on the side for soaking up the rich broth.

Chef’s Tips:

• Seafood Variations: Swap in scallops, squid, or lobster tails for a decadent twist.

• Spice It Up: Add a pinch of smoked paprika or a splash of hot sauce for extra kick.

• Make Ahead: The broth can be prepared a day in advance—just reheat and add seafood before serving.

• Wine Pairing: Serve with a crisp white wine like Chardonnay or a light-bodied red like Pinot Noir.

Buon appetito! Dive into this hearty, briny, and aromatic Italian-American classic—perfect for a festive gathering or a cozy night in! 🍷🍋