Grilled Cioppino

Step by stepInstructions

1. Heat the oil in a large pot and cook the onion and fennel until soft, 6 minutes. Add the garlic and chile flakes.
2. Add the tomatoes, wine, and stock. Simmer 20 minutes.
3. Meanwhile, grill the fish, shrimp, clams, and mussels briefly for smoky flavor — just 1-2 minutes, they'll finish in the broth.
4. Add the seafood to the simmering broth and cook 5-8 minutes until the shellfish open and the fish flakes.
5. Stir in the parsley and serve in big bowls with sourdough.