Cioppino (seafood stew)


2 red onions, diced
1 large fennel bulb, diced
1/2 tsp sea salt
4 cloves garlic, minced
1 T oregano
1 tsp crushed red pepper
2 bay leaves
2 cups dry white wine
3 cups seafood stock
1 can crushed tomatoes, 28 oz
1# mussels
1 1/2# white fish, cubed
1/2# shrimp
1/2# scallops or squid

Heat oil in large pot over medium. Add onion and fennel, stirring occasionally, until softened, approx 15 minutes.  Stir in garlic, bay leaf, oregano, red pepper, and salt.  Cook for a few minutes. Add wine, stock, and  tomatoes. Cover and bring to a boil.  Simmer for 1/2-1 hours.

Add seafood and cook til mussels have
fully opened and seafood is opaque. Discard mussels that do not open. Serve.wpid-IMAG0411.jpg

*original recipe on

About spinningitall

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