A simple authentic Cioppino Recipe that is easy to make and full of flavor. Fresh fish and seafood bathed in a light and fragrant tomato broth. Serve with crusty bread to mop up all the juices. Keto and Paleo-friendly!
3 tablespoons olive oil
1 large onion, diced ( or sub 3 shallots)
1 medium fennel bulb, thinly sliced
2 celery stalks- chopped
2 large carrots, peeled and diced
4 garlic cloves, rough chopped
2 teaspoons salt
½ teaspoon fresh pepper
1 teaspoon red pepper flakes
1/4 cup tomato paste
1 ½ cups dice tomatoes or 1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
6 cups fish stock (or use chicken broth see notes )
1 bay leaf
1 pound manila clams, scrubbed ( or sub more mussels or fish)
1 pound mussels, scrubbed, debearded ( or sub fish or shrimp)
1/2 pound scallops or large shrimp (peeled and deveined)
1 pound firm fish – halibut, black cod or salmon – skinless and cut into 2-inch chunks
¼–½ cup fresh Italian parsley ( or basil) chopped
Heat oil in a large, heavy-bottom pot or dutch oven, over medium heat. Add onion and fennel and saute for 5 minutes, stirring.
Add the carrots, celery and garlic and continue sautéing for 5 more minutes. Season with salt, pepper and chili flakes. Add the tomato paste and stir one minute. Add the tomatoes and their juices to the pot, along with the wine. Let the wine reduce by half, then add the stock and bay leaves.
Either add 6 cups fish stock or 6 cups chicken stock ( see notes) and bring to a simmer. Taste and adjust salt.
Please see notes for adding more depth. Once the carrots are tender, the broth is ready (it will only take about 10 more minutes to cook the fish, so often I’ll let the broth “rest” on the stove until right before serving. ) You could also make this ahead and refrigerate.
Bring the broth to a simmer and add the fish and seafood, staggering, adding the longest cooking fish first, and quickest cooking last if possible. Simmer gently 5-8 minutes.
Taste the broth and adjust salt – and add a squeeze of lemon if you like.
Stir in the fresh herbs right be fore serving ( or top each bowl with fresh herbs).
Serve with crusty bread.