Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio) (240 ml)
  • 4 cups fish broth or seafood stock (950 ml)
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 1 pound large shrimp, peeled and deveined (450g)
  • 1 pound mussels, scrubbed and debearded (450g)
  • 1 pound clams, scrubbed (450g)
  • 1 pound firm white fish (cod, halibut, or sea bass), cut into 1-inch pieces (450g)
  • (Optional) 1/2 pound calamari tubes, cleaned and cut into rings (225g)

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and bell pepper. Cook until softened, about 5-7 minutes. Stir in red pepper flakes, oregano, and basil during the last minute of cooking.
  2. Add crushed tomatoes, diced tomatoes, white wine, and fish broth. Bring to a simmer, then reduce heat and let simmer for 15 minutes to allow flavors to meld. Season with salt and pepper to taste.
  3. Add clams and mussels to the simmering broth. Cover and cook until they begin to open, about 5-7 minutes. Discard any clams or mussels that do not open.
  4. Gently stir in the white fish and shrimp. Cook until the fish is opaque and flakes easily, and the shrimp are pink and cooked through, about 3-5 minutes. If using, add calamari at this point and cook for 2-3 minutes until tender.
  5. Stir in fresh parsley. Ladle the cioppino into bowls and serve immediately.