Quick and Easy Cioppino (Seafood Stew) 🐟 | Ready in 20 Mins!

Dive into a bowl of Ciopinno, a hearty seafood stew that originated in San Francisco’s Italian-American fishing communities. Cioppino is known for its rich, flavorful broth and the tender, succulent seafood that simmers in it. Brimming with a medley of seafood favorites, such as mussels, shrimp, salmon and squid, the broth is flavored with onions, garlic, tomatoes, and a variety of herbs and spices. Whether you're a seafood lover or simply craving a taste of the Mediterranean, our Cioppino is sure to delight your senses and leave you craving more! 🍲

INGREDIENTS:
1 fennel bulb
2 medium-sized onions
4 large garlic cloves
1 bay leaf
A sprig of thyme
Two 14 oz., or one 28 oz. can of diced tomatoes
4 cups of fish stock
1 cup of white wine
½ pound of shrimp (cleaned and deveined)
2 lb. bag of seafood mix
1 lb. of mussels
One 6 oz. piece of salmon
Crushed red pepper
Tomato paste
Salt & pepper
Olive oil

DIRECTIONS:
Thinly slice fennel bulb
Chop onions
Smash, peel and mince garlic cloves
Heat large stock pot; add 2 tablespoons of olive oil
Add fennel and onions to pot; mix well and sauté for about 5 minutes
Add garlic and sauté for about 1 minute
Add 1 teaspoon of salt
Add ½ teaspoon of crushed red peppers; mix well and sauté for about 1 minute
Add 1 tablespoon of tomato paste; mix well and sauté for 2 minutes
Deglaze pot with white wine until the wine evaporates
Add diced tomatoes, bay leaf, thyme and 4 cups fish stock; bring to a boil
Trim large pieces of seafood into bite sizes; cut salmon into 1-inch pieces
Slowly add the seafood mix to the pot, followed by the mussels, shrimp and salmon and mix well
Cook for 4-5 minutes
Garnish with fennel fronds

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