Cioppino Recipe | Classic Italian Fish Stew

Name: Cioppino Recipe | Classic Italian Fish Stew
Ingredients: 2 yellow onions, chopped; 2 large bell peppers (red, green or both), chopped; 3-4 stalks of celery, including leaves; 2 fennel bulbs, cored and chopped or sliced; 2 tablespoons garlic, chopped; 2 tablespoons dried oregano; 1 tablespoon dried red pepper flakes; 1 pound brown button mushrooms, sliced; A bundle of fresh thyme and parsley, tied with twine (see note); 1/2 cup extra dry vermouth (or white wine, if desired); 1 (28-ounce) can crushed tomatoes with basil; 1 (28-ounce) can diced tomatoes with juice (for a little more depth of flavor, try fire-roasted); 6 cups good quality seafood broth (or 6 cups chicken broth mixed with 2 teaspoons of anchovy paste); 1 (10-ounce) can of whole baby clams with juice; 1/2 cup fresh basil, chopped; 1/2 cup fresh parsley, chopped; 1/4 cup feathery fennel fronds, chopped (optional); 2-3 pounds fresh seafood (a mix of boneless white fish filets and shellfish works best)

www.ihavenet.com

This hearty Cioppino recipe is a classic San Francisco-style Italian-American fish stew made with fresh seafood, tomatoes, wine, and herbs. Perfect for cozy dinners or entertaining seafood lovers.

Keywords

cioppino recipe
fish stew
Italian seafood stew
San Francisco cioppino
tomato seafood stew
seafood dinner
fish soup recipe

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Ingredients

2 yellow onions, chopped
2 large bell peppers (red, green or both), chopped
3-4 stalks of celery, including leaves
2 fennel bulbs, cored and chopped or sliced
2 tablespoons garlic, chopped
2 tablespoons dried oregano
1 tablespoon dried red pepper flakes
1 pound brown button mushrooms, sliced
A bundle of fresh thyme and parsley, tied with twine (see note)
1/2 cup extra dry vermouth (or white wine, if desired)
1 (28-ounce) can crushed tomatoes with basil
1 (28-ounce) can diced tomatoes with juice (for a little more depth of flavor, try fire-roasted)
6 cups good quality seafood broth (or 6 cups chicken broth mixed with 2 teaspoons of anchovy paste)
1 (10-ounce) can of whole baby clams with juice
1/2 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
1/4 cup feathery fennel fronds, chopped (optional)
2-3 pounds fresh seafood (a mix of boneless white fish filets and shellfish works best)