Quick and Easy Cioppino

Ingredients for Quick and Easy Cioppino

• 1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges

• 1 medium onion, quartered

• 3 garlic cloves, smashed and peeled

• 45ml extra-virgin olive oil

• 2 Turkish bay leaves or 1 California

• 1 1/2 teaspoons dried thyme

• 1/8 teaspoons dried hot red-pepper flakes

• 1 (800g) can crushed tomatoes in juice

• 350ml water

• 240ml full-bodied red wine such as Zinfandel or Syrah

• 1 (230g) bottle clam juice

• 450g skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks

• 450g cultivated mussels

How to make Quick and Easy Cioppino

Pulse fennel, onion, and garlic in a food processor until coarsely chopped.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoons black pepper.

Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.

Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.