← Replies in Best-Ever Cioppino Recipe

So delicious! Made it on a budget for two with frozen tilapia fillets and shrimp (both of which we keep around), and a dozen littleneck clams. I used seafood stock instead of clam juice, and omitted the water in favor of extra pinot grigio and stock. I also included smoked paprika, and a sprinkle of sugar to balance the acidity. Lemon juice squeezed over top, and served with crusty baguette and quality butter. Super forgiving and customizable dish to make exactly to your tastes— next time I'll use extra fennel, switch up the seafood, and try with red wine instead of white.