Spicy Seafood Stew (Cioppino-Style)

Ingredients:

For the broth:

· 3 tbsp olive oil

· 1 medium yellow onion, finely chopped

· 1 small fennel bulb, finely chopped (optional but traditional)

· 4 garlic cloves, minced

· 1 tsp red pepper flakes (adjust to taste)

· 1 tsp smoked paprika

· 2 tbsp tomato paste

· 1 cup dry white wine (e.g. Sauvignon Blanc)

· 1 can (28 oz) crushed tomatoes

· 2 cups seafood stock (or fish stock)

· 1 cup bottled clam juice (or more seafood stock)

· 1 bay leaf

· Salt and black pepper, to taste

For the seafood:

· 1/2 lb mussels, scrubbed and debearded

· 1/2 lb clams, scrubbed

· 1/2 lb large shrimp, peeled and deveined

· 1/2 lb sea scallops (or substitute with squid)

· 1/2 lb firm white fish (halibut, cod, or snapper), cut into chunks

· Optional: 1/2 cooked lobster tail, chopped

To finish:

· 1/4 cup fresh parsley, chopped

· Zest of 1 lemon

· Juice of 1/2 lemon

· Optional: a dash of hot sauce (like Tabasco) for extra heat

To serve:

· Crusty sourdough or French bread

· Garlic aioli or butter (optional)

Instructions:

1. Prepare the Base

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion and fennel. Sauté until soft and translucent, about 6–8 minutes. Add garlic, red pepper flakes, and smoked paprika; cook for 1 minute more, until fragrant.

2. Build the Broth

Stir in tomato paste and cook for 2 minutes to deepen the flavor. Pour in the white wine and simmer until slightly reduced, about 3–5 minutes.

Add crushed tomatoes, seafood stock, clam juice, and bay leaf. Season with salt and pepper. Simmer uncovered over low heat for 20 minutes to let flavors meld.

3. Add the Seafood

Start with clams and mussels — add them to the pot and cover. Cook for 5 minutes or until they just begin to open. Add shrimp, scallops, and fish. Cover again and cook for another 5–7 minutes, until the shrimp are pink and the fish is cooked through.

Discard any mussels or clams that don’t open.

4. Finish and Serve

Stir in lemon juice, lemon zest, and parsley. Adjust seasoning with salt, pepper, or a dash of hot sauce to taste.

Ladle the stew into bowls and serve hot with toasted crusty bread to mop up the spicy, rich broth.