Cioppino Broth


      2 tablespoons olive oil

      1/2 large onion, chopped

      2 cloves garlic, minced

      1/4 cup chopped fresh flat-leaf parsley

      1/4 teaspoon dried basil

      1/4 teaspoon dried oregano

      1/8 teaspoon red pepper flakes

      1/2 bay leaf

      1 cup dry white wine

      1/4 cup Liquid Gold

      1 (14 ounce) can diced tomatoes with juice

      1 cup fish stock

      2 tablespoons chopped fresh parsley

      Salt and ground black pepper to taste


Heat olive oil in a large pot over medium-high heat; cook and stir onion until translucent, about 5 minutes. Add garlic to onion; cook until garlic is fragrant, about 2 minutes.

Stir 1/4 cup parsley, basil, oregano, red pepper flakes, and bay leaf into onion mixture; cook and stir until fragrant, about 1 minute. Add wine and liquid gold to seasoned onion mixture; bring to a boil. Cook and stir mixture until most of liquid evaporates, about 10 minutes.

Pour tomatoes with juice and fish stock into seasoned onion-wine mixture; simmer until flavors blend, about 15 minutes. Season with salt and pepper.

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