Quick and Easy Cioppino
A flavorful Italian-American fish stew made with fennel, tomatoes, wine, and a mix of fresh seafood including white fish and mussels. This hearty cioppino combines aromatic vegetables and herbs in a rich tomato-wine broth.
Ingredients
- •1 whole fennel bulb
- •1 whole medium onion
- •3 cloves garlic
- •3 tablespoons extra-virgin olive oil
- •2 leaves Turkish bay leaves
- •1½ teaspoons dried thyme
- •⅛ teaspoon dried hot red-pepper flakes
- •1 can crushed tomatoes in juice
- •1½ cups water
- •1 cup full-bodied red wine
- •1 bottle clam juice
- •1 pound white fish fillets
- •1 pound cultivated mussels
Cooking Instructions
- 1.
Pulse fennel, onion, and garlic in a food processor until coarsely chopped.
3 min
- 2.
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
5 min
- 3.
Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.
4 min
- 4.
Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.
26 min
