Classic Cioppino

Valentine’s dinner in the Well Seasoned house was simple, yet elegant: classic Cioppino! Start-to-finish, you can make this in 1½ hours for 2 people.

Ingredients
→ Homemade seafood stock
→ Olive oil and unsalted butter
→ ½ onion
→ ½ fenne
→ 1 shallot
→ Kosher salt
→ 3 garlic cloves
→ ½ tsp fennel seeds
→ ¼ tsp crushed red pepper flakes
→ 1 Tbsp tomato paste
→ 1 cup dry white wine
→ 1 (28oz) can crushed San Marzano tomatoes
→ 1 dried bay leaf
→ 2 sprigs tarragon
→ ½ lb large shrimp
→ ½ lb halibut
→ 1 lb mussels
→ 1 lb clams
→ Sourdough

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#fishstew #fishrecipe #italianfood

This year for Valentine’s Day I decided to make Cioppino, an American Italian seafood stew. If you buy shrimp with the shells on you can use them to make a quick homemade seafood stock. It’s really very simple to make and it has a lot

More flavor than store-bought. Once your stock is finished you want to be sure to thoroughly clean the mussels and clams to do this you purge them in cold water. Any residual sand will sink to the bottom. Next, chop all of your aromatics. I’m using onion, fenne,l shallot

And garlic. Add tomato paste, white wine some of that beautiful homemade fish stock and crushed tomatoes. I also added fennel seeds, crushed red pepper flakes, fresh tarragon and a dried bay leaf. Once that simmers you’re going to add in your seafood.

I’m using halibut, shrimp, mussels and Manila clams. Cover with a lid, toast up some sliced sourdough. Rub it with garlic and then serve with reserved fennel fronts. Trust me. This is worth your time.