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Cod, Sausage, and Fennel Cioppino

Servings: 4

This version of the Italian-American tomato and fish stew gets a deeper flavor thanks to the addition of sausage and red wine instead of white. Serve it with bread to soak up every bit of the flavorful broth.


  • 2 Tbs. olive oil
  • 6 oz. sweet or hot Italian chicken or turkey sausage (about 2 sausages), casings removed
  • 1 medium yellow onion, chopped
  • 1 small bulb fennel, trimmed, cored, and thinly sliced crosswise
  • 1 tsp. fennel seeds
  • 1/2 cup dry red wine
  • 3 cups bottled clam juice
  • 1 cup jarred or homemade marinara sauce
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 lb. skinless cod loin fillets, cut into 1-inch chunks


  • Heat the oil in a medium pot over medium-high heat. Add the sausage, onion, fennel, and fennel seeds, and cook, stirring frequently to break up the sausage, until the vegetables begin to brown and the sausage is no longer pink, about 6 minutes.
  • Add the wine and simmer, stirring and scraping up any brown bits from the bottom of the pot, until the liquid has reduced by half, about 1 minute. Add the clam juice, marinara, and pepper flakes, and bring to a simmer. Reduce the heat to low, cover, and simmer until the vegetables are very tender, about 10 minutes. Season to taste with salt and pepper. Nestle the fish into the stew, cover, and simmer gently without stirring until the fish flakes and is just opaque throughout, about 4 minutes.


Rate or Review


  • AndyWillan | 02/23/2018

    Great recipe. I used 2 cups marinara and 2 cups fish stock, and added 1 Tbs. of creamed horseradish. Cod wasn't available, so I used flake (a type of shark). It was good, but cod is probably better. Adding a few mussels and shrimp is also a possibility.

  • bakergal53 | 01/17/2018

    This was terrific! I used Seafood Stock instead of clam juice. Otherwise, I followed the recipe exactly. Definitely a keeper.

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