1/2kiloskinless flaky white fish such as cobbler, Pangasius, halibut or codcut into 1-inch pieces
1baguette, sliced and lightly toasted
Instructions
Mince the garlic. In a large pot over medium heat, heat oil. Add onion, fennel, celery, salt, and pepper, chili flakes, and cook, stirring occasionally, until softened, 6 to 8 minutes.
Continue to cook, stirring constantly, don’t burn the garlic and onions.
Reduce heat to medium-low and add the squid. Cook, stirring occasionally until squid is opaque and tender and the released juices reduce 15 to 20 minutes.
Add tomato paste and oregano and cook, stirring, 1 minute.
Add the mussels, scallops, and clams.
Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes.
You can also add tomatoes with their juice, bay leaves, water or stock.
Bring to a boil, reduce to a simmer, and cook, covered in 30 mins.
Add the shrimps to avoid overcooking it.
Sprinkle the parsley leaves
Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in the remaining 2 tablespoons parsley.
Serve cioppino immediately in large soup bowls with bread.