Cioppino is an Italian-American dish that originates in San Francisco, traditionally made with the catch of the day! Sailors would make it out at sea, but with the arrival of Italian immigrants it soon became massively popular on the mainland. Of course it did - it's delicious. Definitely worth adding to your culinary arsenal.
Difficulty: 3 / 5
Step 1 - In a cast-iron pot, add olive oils and heat over medium heat. Add onions, fennel, and garlic to pot and sauté for 4-5 minutes, softening and gently browning. Add in thyme, bay leaf, and oregano and stir for one minute. Add in wine and cook for 2-3 minutes, reducing wine a bit, then add tomato paste and stir in for another minute. Add in canned tomatoes and stock and stir to combine, then reduce heat to medium-low. Cover pot and simmer stew for 20-25 minutes.
Step 2 - Once broth has simmered, add in any mussels and clams, stirring into stew. Cover and let stew cook for 5-6 minutes, then add in prawns and any firm fish being used. Cook for 5-6 more minutes, gently cooking seafood but not overcooking. Check stew for seasoning and serve with a sprinkling of fresh basil, along with a hunk of crusty bread to sop up any left over!