Ingredients
Equipment
Method
- Add fennel, onion, and garlic to a food processor. Pulse until coarsely chopped.
- 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.
- Reduce heat to medium then cook with the lid on, stirring occasionally until the vegetables soften, about 5 minutes.
- Add tomatoes with their juices, water, clam juice, and 2 cups red wine. Simmer for 5 minutes.
For seafood
- 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.
- Add fish and cook for 1 additional minute.
- Add 1 cup red wine and simmer for 2-3 minutes.
- Add cioppino base to the pot of seafood and let simmer for 10 minutes.
- Serve warm with toasted bread and optional fresh parsley.