Italian Seafood Cioppino with Garlic Bread

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 can crushed tomatoes, 28 ounces
• 2 cups fish stock
• 1 pound clams, scrubbed
• 1 pound mussels, scrubbed and debearded
• 1 pound large shrimp, peeled and deveined
• 1 pound white fish fillets, cut into chunks
• 1 cup fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon red pepper flakes

• 1 loaf Italian bread, sliced
• 4 tablespoons butter, softened
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped

1. 01
   In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. 02
   Add minced garlic and red pepper flakes, and cook for another minute until fragrant.
3. 03
   Pour in the white wine, bring to a simmer, and cook for 2-3 minutes to reduce slightly.
4. 04
   Stir in the crushed tomatoes and fish stock. Bring the mixture to a simmer and cook for 20 minutes to blend flavors.
5. 05
   Add the clams and mussels, cover the pot, and cook for 5 minutes until they begin to open.
6. 06
   Add the shrimp and fish chunks, cover, and cook for an additional 5-7 minutes until the seafood is cooked through and all the shellfish have opened. Discard any that remain closed.
7. 07
   Season the stew with salt, pepper, and fresh parsley. Stir well and remove from heat.
8. 08
   For the garlic bread, preheat the oven to 375°F (190°C). Mix softened butter with minced garlic and parsley. Spread the mixture onto the slices of Italian bread.
9. 09
   Arrange the bread slices on a baking sheet and bake for 10-12 minutes until golden and crispy.
10. 10
    Serve the cioppino hot with garlic bread on the side, for dipping and soaking up the flavorful broth.