Tested perfected recipe brimming with fresh seafood in a tomato and wine broth that tastes like the sea cioppino is an italian american stew.
Austin reed women. Ina gartens easy cioppino recipe. Add onion fennel garlic bay leaves oregano and red pepper flakes. 1 12 cups 12 inch diced yellow onion 1 large 1 tablespoon minced garlic 3 cloves 1 teaspoon whole dried fennel seeds. Cook until fragrant 1 minute more.
Heat oil in a large heavy pot over medium high heat. Yuliakind from san francisco ca flag if inappropriate of course i tweaked this a bit but im sure if you followed the recipe it too it would be fabulous. I like my cioppino very tomato based so even though i halved the recipe i put in a 28 oz can of tomatoes as well as a 14 oz can of tomato sauce. 2 cups fish or shellfish stock.
Line a baking sheet with aluminum foil. Salt and pepper to taste. Also i used a merlot red wine instead of white because i tend to associate tomato based dished with a red wine accent. For this recipe we opt for dried oregano fresh basil and fennel which is the secret ingredient to this cioppino that somehow brings all the flavors together in a way that just is not.
2 cups tomato juice. An herb bouquet of bay leaf parsley and basil wrapped in a layer of cheesecloth and secured with kitchen string. You dont have to be a chef to make this recipe for the barefoot contessas authentic cioppino a tomato based seafood stew loaded with shrimp cod mussels and clams for a healthy soup and surprisingly easy dinner that goes from fridge to table in just about an hour. Heat the oil in a very large pot over medium heat.
Add wine and let boil until reduced by half 3 to 5 minutes scraping up browned. Preheat the oven to 400 f and set an oven rack in the middle position. 1 28 ounce can tomatoes. 2 cups red wine.
Add the garlic and 34 teaspoon of red. Cover and cook stirring occasionally. Season with salt and pepper. No cioppino would be complete without a combination of traditional italian spices.
Add garlic oregano and red pepper flakes and season with salt and pepper. Add the fennel onion shallots and salt and saute until the onion is translucent about 10 minutes. Overall the best cioppino recipe ever.