Good morning here we will give you a recipe cioppino which is delicious The way preparing it is very very easy. You just need to be careful to get results from cioppino which has aroma and taste that can evoke our tastes.

So that the result of cioppino, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare cioppino delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings required in make

1. Prepare 1.33 fluid ounces olive oil
2. Prepare 10.67 ounces yellow onion, sliced 1/8 inch thick
3. Prepare 10.67 ounces shallots, sliced 1/8 inch thick
4. Prepare 10 ounces fennel bulb, sliced 1/8 inch thick
5. Use 0.17 cup garlic, minced
6. Prepare 0.33 teaspoon crushed red pepper
7. Prepare 6.67 cups water
8. Prepare 2 cups white wine
9. Use 35 ounces fire roasted canned tomatoes, diced
10. Prepare 2.67 ounces tomato paste
11. Use 2 bay leaves
12. Prepare 2.67 ounces clam broth
13. Take 0.67 ounces salt
14. Prepare 1 pound mixed seafood such as shrimp, scallops, white fish

Cioppino was a dish created by Italian-Americans who settled in the North Beach section of San Francisco. It was inspired by regional seafood stews from the old country fishermen originally made on the boats while out at sea. The dish later became a staple as Italian restaurants proliferated throughout the city. Add tomatoes, clam juice, water, bay leaves, and orange zest (if using).

How to make Cioppino:

1. Over medium-low heat in a large stockpot such as Staub, heat the olive oil and saute the onion, shallots, garlic, and fennel until the onions are translucent
2. Add the rest of the ingredients except for the seafood, and simmer for ~45 minutes. Add the seafood and cook ~5 minutes until opaque and cooked
3. Serve in large bowls with grilled sourdough bread
4. Done and ready to serve!

Arrange the fish on the prepared baking sheet. Heat the olive oil in a heavy pot or Dutch oven over medium heat. Stir in fish, mussels, and shrimp and bring to a simmer. They used whatever was in the "catch of the day". It's quite probably a form of the Ligurian cacciucco (seafood stew).

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