Cioppino with Sourdough Toast

Instructions

1. 1

   Sauté Aromatics

   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped onion and sliced fennel. Cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes.
   • Stir in the minced garlic and red pepper flakes. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
2. 2

   Build the Broth

   • Pour in the white wine to deglaze the pot, scraping up any flavorful browned bits from the bottom with a wooden spoon. Bring to a simmer and cook until the wine has reduced by about half, approximately 2-3 minutes.
   • Add the crushed tomatoes, clam juice, tomato paste, bay leaves, dried oregano, salt, and pepper. Stir well to combine.
   • Bring the mixture to a steady simmer, then reduce the heat to low, cover the pot, and let it cook for at least 25-30 minutes. This allows the flavors to meld and deepen.
3. 3

   Cook the Seafood in Stages

   • Uncover the pot and increase the heat to medium. Add the scrubbed clams and mussels, then cover the pot again.
   • Cook for 5-7 minutes, or until the clams and mussels have started to open. Give the pot a gentle shake occasionally.
   • Gently nestle the cod chunks and shrimp into the broth among the shellfish. Cover and cook for another 3-4 minutes.
   • Finally, add the scallops. Cook for 1-2 minutes more, just until the shrimp are pink and opaque, the fish flakes easily, and the scallops are no longer translucent. Do not overcook.
4. 4

   Serve Immediately

   • Remove the pot from the heat. Carefully discard any clams or mussels that did not open. Remove and discard the bay leaves.
   • Taste the broth and adjust seasoning with more salt or red pepper flakes if desired.
   • Ladle the cioppino into large, warmed bowls, ensuring each serving gets a variety of seafood. Garnish generously with fresh parsley and serve immediately with thick slices of crusty bread for dipping.