Easy Cioppino Recipe

If it's a fish stew you're after, you're going to love this one. Here's my rendition of an easy cioppino recipe. And here's the thing, the seafood broth that results from this recipe is full of ocean flavors that burst in your mouth. Yummy!!

My recipe includes fresh caught rockfish and squid. And then, just like the original version, the tomatoes, fennel, bell peppers and onions all join hands to create this perfect Italian dish.

If you need to learn how to clean market squid, check out my Squid Pasta video where you'll learn everything there is to cleaning and prepping squid.

Tony's sculpin catch!

Easy Cioppino Recipe With Rockfish & Squid (serves 2)

2 rockfish 1.5-2 pounds, gutted, scaled and head removed

1 pound market squid, cleaned and cut into large rings

28 oz San Marzano whole peeled tomatoes (see the links below)

1 stalk fennel, course chop

1/2 onion diced

1 red bell pepper, course chop

3-4 garlic cloves

1 whole fresh tomato, grated

Kosher salt

Cracked black pepper

1 tablespoon oregano

1 cup of dry white wine (I love a good pino grigio)

3-4 tablespoons extra virgin cold pressed olive oil

Chopped parsley or green onions for garnish

How To Make Easy Cioppino Recipe

1. Start by heating the olive oil in a large casserole pan, and then add in the onions with a pinch of salt and pepper. Next add the red onions, fennel and lastly, the garlic. Allow this to cook over a medium heat for about 10 minutes.

2. Now is the time to add the whole peeled tomatoes. After that, use a hand held grater and grate a whole tomato inside your casserole pan. Also, add the oregano and cup of white wine to finish the stew. Allow this to simmer for another 15 minutes. If your fish and squid isn't prepared yet, then now is the time to do it.

3. Next, start by adding the whole rockfish on top of the stew. Remember to add a lid on the casserole pan and thereby steaming the rockfish for 10-15 minutes. Now add the squid and cook only for another 1-2 minutes.

4. Finally, serve in a plate and garnish with chopped parsley or green onions. Hope you love it!

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