For this recipe we opt for dried oregano fresh basil and fennel which is the secret ingredient to this cioppino that somehow brings all the flavors together in a way that just is not.
Sun dried tomatoes. Add the garlic and 34 teaspoon of red. Heat oil in a large heavy pot over medium high heat. 2 cups 12 inch diced fennel bulb. 3 cloves garlic minced.
Overall the best cioppino recipe ever. Add wine and let boil until reduced by half 3 to 5 minutes scraping up browned. 2 cups red wine. Add onion fennel garlic bay leaves oregano and red pepper flakes.
Preheat the oven to 400 f and set an oven rack in the middle position. No cioppino would be complete without a combination of traditional italian spices. Salt and pepper to taste. Also i used a merlot red wine instead of white because i tend to associate tomato based dished with a red wine accent.
Add garlic oregano and red pepper flakes and season with salt and pepper. Add the fennel onion shallots and salt and saute until the onion is translucent about 10 minutes. Tested perfected recipe brimming with fresh seafood in a tomato and wine broth that tastes like the sea cioppino is an italian american stew. Cook until fragrant 1 minute more.
2 cups fish or shellfish stock. Heat the oil in a very large pot over medium heat. Broth from the mollusks. 2 cups tomato juice.
Cover and cook stirring occasionally. You dont have to be a chef to make this recipe for the barefoot contessas authentic cioppino a tomato based seafood stew loaded with shrimp cod mussels and clams for a healthy soup and surprisingly easy dinner that goes from fridge to table in just about an hour. 1 28 ounce can tomatoes. Ina gartens easy cioppino recipe.
1 12 cups 12 inch diced yellow onion 1 large 1 tablespoon minced garlic 3 cloves 1 teaspoon whole dried fennel seeds. Season with salt and pepper. I like my cioppino very tomato based so even though i halved the recipe i put in a 28 oz can of tomatoes as well as a 14 oz can of tomato sauce.