Cioppino (Seafood Stew)

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 fennel bulb, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups seafood or fish broth
• 1 cup dry white wine (or extra broth)
• 1 lb clams, scrubbed
• 1 lb mussels, scrubbed
• 1 lb white fish, cubed
• 1 lb shrimp, peeled and deveined
• 1/2 lb scallops

Method

1. 1

   Heat olive oil in a large pot over medium heat, sauté onion and fennel 6-7 minutes until softened.

2. 2

   Add garlic, cooking 1 minute, then add crushed tomatoes, broth, and wine, bring to a simmer for 15-20 minutes to build flavor.

3. 3

   Add clams and mussels first, cover, and cook 4-5 minutes until they begin to open.

4. 4

   Add the cubed fish, cooking 3-4 minutes.

5. 5

   Add shrimp and scallops last, cooking just 2-3 more minutes until everything is opaque and cooked through — staggering the seafood in by how quickly each one cooks is what keeps the delicate shrimp and scallops from turning rubbery while the clams are still opening. Discard any shellfish that don't open.