You don't have to be a chef to make this recipe for the Barefoot Contessa's authentic cioppino, a tomato-based seafood stew loaded with shrimp, cod, mussels, and clams. Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
This cioppino is a wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth! Melt butter in a large stockpot over medium-low heat. Add onions, parsley, and garlic. Cook and stir until onions are softened, 3 to 4 minutes. Add tomatoes to the pot (break them into chunks as you add them).
This recipe for Cioppino Seafood Stew makes a hearty meal for seafood lovers. This version of the traditional stew can be part of a low-carb, keto, diabetic, gluten-free, grain-free, Atkins, or Banting diet.
Any dry white wine, such as Pinot Grigio, will work in this cioppino recipe. Use a white wine you’d happily drink, not one labeled as “cooking wine.” Scrub the shells then soak the mussels in a bowl of water with a few tablespoons of flour for 30 minutes, or so the mussels spew any sand that may be lurking in the shells.