1 28 ounce can tomatoes.
Austin reed leather jacket. Cook until fragrant 1 minute more. Broth from the mollusks. 2 cups fish or shellfish stock. An herb bouquet of bay leaf parsley and basil wrapped in a layer of cheesecloth and secured with kitchen string.
Add the fennel onion shallots and salt and saute until the onion is translucent about 10 minutes. 1 12 cups 12 inch diced yellow onion 1 large 1 tablespoon minced garlic 3 cloves 1 teaspoon whole dried fennel seeds. Cover and cook stirring occasionally. Season with salt and pepper.
Heat oil in a large heavy pot over medium high heat. 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. 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. Ina gartens easy cioppino recipe.
Tested perfected recipe brimming with fresh seafood in a tomato and wine broth that tastes like the sea cioppino is an italian american stew. Add onion fennel garlic bay leaves oregano and red pepper flakes. Salt and pepper to taste. Also i used a merlot red wine instead of white because i tend to associate tomato based dished with a red wine accent.
Heat the oil in a very large pot over medium heat. Add wine and let boil until reduced by half 3 to 5 minutes scraping up browned. 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. No cioppino would be complete without a combination of traditional italian spices.
Overall the best cioppino recipe ever. Add the garlic and 34 teaspoon of red. 2 cups red wine. Line a baking sheet with aluminum foil.
3 cloves garlic minced. Preheat the oven to 400 f and set an oven rack in the middle position. 2 cups tomato juice.