Best Cioppino Seafood Stew Recipe

In a large Dutch oven, heat 3 tbsps of olive oil over medium-high heat. Stir in the fennel, onion, and celery and cook until translucent and tender for 5 minutes.Stir in the garlic, and red pepper flakes. Cook for about 2 minutes, or until fragrant.

Next, stir the Pernod and white wine, bring to a simmer and reduce by half. Stir in the crushed tomatoes, bay leaf and fish fumet (fish stock).

Bring to a simmer and allow to cook uncovered for about 25-30 minutes, stirring occasionally.Use an immersion blender, and puree to a rustic consistency, then season the cioppino with kosher salt and black pepper to taste.

Add the snapper and shrimp and bring to a simmer again. Lower to medium heat. Cover and cook for about 5 minutes, or until the seafood is cooked through.

Stir in the steamed clams. Adjust the seasoning as needed and serve immediately.

Ladle the cioppino into large, shallow bowls, drizzle with some extra olive oil and garnish with the chopped basil and parsley.

Serve with toasted sourdough smeared with saffron aioli.

In a small pot, simmer the white wine until the wine is deeply colored and reduce to 2 oz.

Strain your cooking wine into a mixing bowl. Add the mayo, garlic puree and lemon juice. Stir until combined.