San Francisco Cioppino

Instructions

1. 1

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and fennel, cooking for 8-10 minutes until softened and translucent, stirring occasionally.

2. 2

   Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

3. 3

   Stir in the tomato paste and cook for 2-3 minutes, stirring constantly to caramelize it slightly and deepen the flavor.

4. 4

   Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.

5. 5

   Add the crushed tomatoes, fish stock, bay leaves, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to allow flavors to meld.

6. 6

   Season the broth with salt and pepper to taste. The broth should be well-seasoned as it will flavor the seafood.

7. 7

   Add the clams first as they take longest to open. Cover and cook for 3-4 minutes.

8. 8

   Add the mussels, fish chunks, and squid. Cover and cook for 3-4 minutes.

9. 9

   Finally, add the shrimp and cook uncovered for 2-3 minutes until the shrimp are pink and cooked through, the fish is opaque, and all shellfish have opened. Discard any clams or mussels that haven't opened.

10. 10

    Remove from heat and stir in the fresh parsley and basil. Remove bay leaves.

11. 11

    Ladle the cioppino into large bowls, making sure each serving gets a variety of seafood. Serve immediately with crusty sourdough bread for dipping into the flavorful broth.