Hello - Thanks for stopping by! In this video I want to show you how I make Cioppino, the Italian fish stew! I had this fish stew at Tadichs' Grill in San Francisco many times and fell in love with it. I modify to adjust for the Italian in my blood! LOL.

You can use any type of fish and seafood in this stew as long as it can stand up to the heat without falling apart. We used monk fish, which is sometimes referred to as poor mans lobster. It has a tough texture so it is perfect. The rest of the fish can consist of shellfish and mollusks. The clams and mussels will release those juices into the stew and give it a great flavor. If you are not a fan of the licorice flavored fennel you can leave it out. In the end, just make sure make the Cioppino with enough sauce that you can take some nice crusty Italian bread and dip it.

We usually take the whole pot, sit it on the table and dig into the fish stew without even plating it. A bunch of your favorite beverages along with family and friends nothing can be better.
1 Tbls Olive Oil
1 Cup White Wine
8 Cloves of Garlic sliced
1 Shallot/Onion sliced thin
1 Bulb of Fennel with Ferns sliced thin (optional)
3 28oz Can Crushed Tomatoes
1.5 lbs Monk Fish
2 Bags Mussels
1 Bag Clams
1/2 Cup Brown Sugar
2 Cups Chicken Broth
1 Large Can Chopped Clams
1 lbs Scallops
1 lbs Shrimp
1 Large Can Tomato Paste
1 Bottle of Clam Juice (optional)
1/4 cup Butter
1 Bunch Parsley, Oregano, Basil Fresh (to taste if dried)

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