Super Easy Cioppino Recipe

“Easy- delicious and perfect Cioppino for a cold winter night. I would absolutely make this again for a first course while entertaining or as a cold weather treat”

YIELD: Makes 4 servings


TOTAL TIME: 40 min


  • 1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges
  • 1 medium onion, quartered
  • 3 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 2 Turkish bay leaves or 1 California
  • 1 1/2 teaspoons dried thyme
  • 1/8 teaspoon dried hot red-pepper flakes
  • 1 (28-ounce) can crushed tomatoes in juice
  • 1 1/2 cups water
  • 1 cup full-bodied red wine such as Zinfandel or Syrah
  • 1 (8-ounce) bottle clam juice
  • 1 pound skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks
  • 1 pound cultivated mussels


1. In a food processor, pulse fennel, onion, and garlic until coarsely chopped.

2. Over medium-high heat, add oil in a 5- to 6-quart heavy pot until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.

3. Covered and cook slowly over medium heat, stirring occasionally until vegetables are slightly soft, about 4 minutes.

4. Add tomatoes with their juice, water, wine, and clam juice to the pot, mix well and boil, covered and simmer 20 minutes.

5. Stir in seafood and cook, uncovered then bring to bowl, simmer 4 to 6 minutes or until mussels open or fish is just cooked through(discard any that remain unopened after 6 minutes). Discard bay leaves. Serve with warm, crusty bread!

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