What if I told you that my Homemade Cioppino (Seafood Stew) is 100x better than what you’ll get at a restaurant? It’s got serious depth of flavor, a rich tomato-white wine broth made with homemade shrimp stock (it’s easy and you’re already buying shrimp!), and perfectly cooked fresh fish and shellfish. Don’t you dare forget that crusty San Francisco sourdough for sopping up every bit of broth! This is the ultimate Cioppino recipe. Gluten-free, dairy-free.
#shorts
🍴 Ingredients🍴
¼ cup olive oil, divided
1 lb large shrimp
8 oz clam juice
2 cups water
2 Tbsp unsalted butter
½ sweet onion, diced, about 1 cup
1 fennel, diced, about 1 cup, reserve fennel fronds for garnish
1 large shallot, diced, about 2 Tbsp
Kosher salt
4 cloves of garlic
1 tsp fennel seeds
½ tsp crushed red pepper flakes
2 Tbsp tomato paste
1 cup dry white wine
1 (28oz) can crushed San Marzano tomatoes
2 dried bay leaves
2-3 sprigs tarragon or oregano
1 lb halibut, cut into 1-inch pieces
1 lb mussels
1 lb clams
High-quality extra virgin olive oil
Fresh parsley
Sourdough, for serving (I like to toast it!)
FULL RECIPE INSTRUCTIONS + PRINTABLE:
https://www.wellseasonedstudio.com/san-francisco-cioppino-recipe/
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#seafood #dinner #mussels