Easy Cioppino

1. 1

   Heat olive oil and garlic in a large pot over medium-high heat for about 1 minute.

2. 2

   Add the onions, fennel, red bell pepper, bay leaf and red pepper flakes.

3. 3

   Add sea salt and black pepper to taste.

4. 4

   Saute over medium-high heat until the onions are translucent, about 2 minutes.

5. 5

   Stir in tomatoes and add the basil, parsley and oregano.

6. 6

   Continue cooking over medium high heat, stirring occasionally until the sauce is reduced by a third.

7. 7

   While the sauce thickens, cut the sourdough baguette into half-inch slices and toast or grill on both sides until crisp.

8. 8

   Coat lightly with garlic and olive oil.

9. 9

   Set aside in a serving bowl.

10. 10

    Add clams and mussels to the pot and cook for 2 minutes.

11. 11

    Add the fish fillet, scallops, shrimp, calamari and prawns.

12. 12

    Cover the pot and simmer rapidly for about 5 minutes.

13. 13

    Add the steamed crab and stir well.

14. 14

    Cook until the mussels and clams open, about 4 more minutes.

15. 15

    Transfer cioppino into a large bowl and serve immediately with the grilled sourdough bread..

No additional tips available.