Description
This easy Italian cioppino fisherman’s stew recipe is filled with flavorful seafood and a rich tomato based broth that makes this classic Italian seafood stew the perfect addition to your weekly meal rotation.
Ingredients
Units
Scale
- 1/4 cup olive oil
- 1 large white onion (finely chopped)
- 2 tablespoons fresh garlic
- 2 1/2 cups crushed tomatoes
- 1/4 cup tomato puree
- 2 – bottles of clam juice
- 1 cup dry white wine
- 4 teaspoons dried oregano
- 2 teaspoons fennel seeds
- 1 pound wild caught white fish (haddock, hake, etc.)
- 2 – 6 ounce cans of chopped clams
- 1 – 6 ounce can of crabmeat
- 1 pound fresh mussels
- 1/4 cup fresh basil (finely chopped)
Instructions
- Place a large ceramic pot or dutch oven over medium heat on the stove.
- Add the olive oil to the pot and allow it to heat up for a minute before adding the chopped white onion, and garlic to the sauce pan.
- Allow onion and garlic to cook until translucent and softened.
- Next, add the crushed tomatoes, tomato puree, clam juice, and white wine to the pot.
- Add the oregano and fennel seeds, and allow to simmer for ~15-20 minutes.
- Next, add the white fish, chopped clams, crabmeat, and mussles to the pot.
- Reduce the heat to medium-low, and allow to simmer until the fish is cooked all the way through (it should begin to flake apart) ~15 minutes.
- Remove the pot from the heat, and add chopped basil, stirring the basil into the cioppino seafood stew gently.
- Serve with an Italian crostini or pasta, and enjoy.
