Broth from the mollusks.
Austin reed made to measure. I like my cioppino very tomato based so even though i halved the recipe i put in a 28 oz can of tomatoes as well as a 14 oz can of tomato sauce. Salt and pepper to taste. You dont have to be a chef to make this recipe for the barefoot contessas authentic cioppino a tomato based seafood stew loaded with shrimp cod mussels and clams for a healthy soup and surprisingly easy dinner that goes from fridge to table in just about an hour. Line a baking sheet with aluminum foil.
1 28 ounce can tomatoes. Season with salt and pepper. Add the fennel onion shallots and salt and saute until the onion is translucent about 10 minutes. Ina gartens easy cioppino recipe.
Cook until fragrant 1 minute more. An herb bouquet of bay leaf parsley and basil wrapped in a layer of cheesecloth and secured with kitchen string. Tested perfected recipe brimming with fresh seafood in a tomato and wine broth that tastes like the sea cioppino is an italian american stew. No cioppino would be complete without a combination of traditional italian spices.
Heat the oil in a very large pot over medium heat. 2 cups tomato juice. Overall the best cioppino recipe ever. For this recipe we opt for dried oregano fresh basil and fennel which is the secret ingredient to this cioppino that somehow brings all the flavors together in a way that just is not.
Cover and cook stirring occasionally. Add garlic oregano and red pepper flakes and season with salt and pepper. Preheat the oven to 400 f and set an oven rack in the middle position. 2 cups red wine.
Add wine and let boil until reduced by half 3 to 5 minutes scraping up browned. Also i used a merlot red wine instead of white because i tend to associate tomato based dished with a red wine accent. 3 cloves garlic minced. 2 cups fish or shellfish stock.
2 cups 12 inch diced fennel bulb. Add the garlic and 34 teaspoon of red. 1 12 cups 12 inch diced yellow onion 1 large 1 tablespoon minced garlic 3 cloves 1 teaspoon whole dried fennel seeds.