Cioppino is my favorite stew. I love seafood mixed with this broth. In additional to mussels you can add shrimp, crab, firm fleshed fish as well as other seafoods to add on to this great base.
Makes 4-6 servings
1 Lb. cooked mussel meat, thawed
3 tablespoons olive oil
1 medium onion, finely chopped
1 small fennel bulb, finely chopped
4 garlic cloves, coarsely chopped
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper to taste
1 28-ounce can crushed tomatoes in juice
1 1/2 cups dry white wine
1 8-ounce bottle clam juice
1 cup water
Heat oil in a large pot over medium-high heat. Add onion, fennel, garlic, bay leaves, oregano, and red pepper flakes. Season with salt and pepper. Cover, and cook, stirring occasionally, until onion and fennel are soft, about 12 minutes
Stir in tomatoes with juices, wine, clam juice, and 1 cup water. Cover, bring to a boil, reduce heat to medium-low, and cook, stirring often for about 15 minutes. Stir in mussel meat and bring to a simmer. The cioppino is ready to server as soon as the mussel meat is warmed through. Serve with crusty bread.
Serve with a nice mixed greens salad.