If cioppino is on a restaurant menu, it will be ordered! T.W.O. absolutely loves this dish, but has not yet experienced making a pot of their own. So we decided to take a stab at it – it was a success! This cioppino recipe is simple, full of flavor and is definitely a favorite recipe to file in the book!



-3 tablespoons olive oil
-1 large fennel bulb, chopped
-1 sweet onion, chopped
-3 large shallots, chopped
-4 large garlic cloves, minced
-3/4 teaspoon crushed red pepper flakes, plus more to taste
-1 small can tomato paste
-2 cans diced fire roasted tomatoes, in juice
-2 cups dry white wine
-4 cups chicken broth
-1 teaspoon dried basil
-Salt & Pepper
– Mixed seafood (mussels, shrimp, calamari, rockfish)


  1. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.
  2. Add the garlic and pepper flakes and saute 2 minutes.
  3. Stir in the tomato paste. Add tomatoes, wine and chicken stock. Season with salt, pepper and basil. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  4. Add the mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
  5. Add the shrimp, calamari and fish. Simmer gently until the fish and shrimp are just cooked through, and the mussles are completely open, stirring gently, about 5 minutes longer.
  6. Season the soup, to taste, with more salt and red pepper flakes.
  7. Ladle the soup into bowls and serve.

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