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Cioppino in a white bowl with a lobster tail sticking out.

Seafood Cioppino

This seafood cioppino is loaded with fresh seafood flavor in a hearty and flavorful broth of tomato, fennel, spices, and red wine.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 Fennel bulbs Stalks composted and bulbs cut lengthwise into 6 wedges
  • 2 medium Onions, peeled and quartered
  • 9 Garlic cloves, minced
  • 1/2 cup Olive oil
  • 4 Bay leaves
  • 1 tbsp Dried thyme
  • 1 tsp Red chili flakes Or more to taste
  • 2 28 oz. Cans crushed tomatoes in juice
  • 3 1/2 cups Water
  • 2 cups Full-bodied red wine
  • 2 8 oz. Bottles of clam juice
  • Salt and black pepper To taste
The Seafood
  • 1 lb Clams
  • 1 lb Prawns
  • 1 lb Fish, cut into 1-inch cubes I used salmon but whitefish would work as well
  • 2 Lobster tails Split down the back
  • 4 Scallops
  • Toasted bread Optional, to serve
  • Parsley Optional, for garnish

Equipment

  • 1 6-quart pot
  • 1 10-quart pot
  • 1 Food processor
  • Knife and cutting board
  • Wood spoon

Method
 

  1. Add fennel, onion, and garlic to a food processor. Pulse until coarsely chopped.
  2. Heat 1/4 cup olive oil in a 6-quart heavy pot over medium-high heat until it simmers, then stir in the fennel mixture, bay leaves, thyme, red pepper flakes, 1 1/2 tsp salt, and 1/2 tsp black pepper.
  3. Reduce heat to medium then cook with the lid on, stirring occasionally until the vegetables soften, about 5 minutes.
  4. Add tomatoes with their juices, water, clam juice, and 2 cups red wine. Simmer for 5 minutes.
For seafood
  1. As the base is simmering, heat 1/4 cup olive oil in a 10-quart stock pot, then add clams, mussels, prawns, scallops, and lobster. Cook for 2-3 minutes.
  2. Add fish and cook for 1 additional minute.
  3. Add 1 cup red wine and simmer for 2-3 minutes.
  4. Add cioppino base to the pot of seafood and let simmer for 10 minutes.
  5. Serve warm with toasted bread and optional fresh parsley.