Martha Stewart

Seafood Cioppino with Herb Spice Blend


  • 2 tablespoons olive oil
  • ½ large onion, chopped
  • 1 small fennel bulb, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes with juice
  • ½ cup dry white wine
  • ½ cup bottled clam juice
  • Coarse salt and freshly ground pepper
  • Grilled bread, for serving
  1. Heat olive oil in a high-sided skillet over medium-heat. Add onion and fennel. Cook until onion is translucent and fennel has softened. Add garlic and spice packet and sauté 2 minutes more.
  2. Add tomatoes and their liquid, wine, clam juice, and 1 cup water and season with salt; simmer for 10 minutes.
  3. Pat seafood dry and season with salt and pepper. Add to pot and cover, simmer until seafood is opaque and cooked through, about 4 minutes.
  4. Taste and adjust for seasoning. Serve with grilled bread.