Ina's cioppino is the seafood stew that you never knew you needed... until NOW! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgdGet the recipe ▶ https://foodtv.com/3QuIIZWSubscribe to Food Network ▶ http://foodtv.com/YouTubeIna throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!CioppinoRECIPE COURTESY OF INA GARTENLevel: EasyTotal: 1 hr 10 minActive: 1 hr 10 minYield: 6 servingsIngredientsGood olive oil2 cups (1/2-inch-diced) fennel bulb1 1/2 cups (1/2-inch-diced) yellow onion (1 large)1 tablespoon minced garlic (3 cloves)1 teaspoon whole dried fennel seeds1/2 teaspoon crushed red pepper flakes1 (28-ounce) can crushed tomatoes, such as San Marzano4 cups seafood stock, preferably homemade (recipe follows)1 1/2 cups dry white wine, such as Pinot GrigioKosher salt and freshly ground black pepper1 1/2 pounds center-cut cod fillets, skin removed, 2-inch diced1 pound large (16 to 20-count) shrimp, peeled and deveined1 pound sea scallops, halved crosswise24 mussels, scrubbed1 tablespoon Pernod3 tablespoons minced fresh parsleyGarlic Toasts, for serving (recipe follows)Seafood Stock:2 tablespoons good olive oilShells from 1 pound large shrimp2 cups chopped yellow onion (2 onions)2 carrots, unpeeled and chopped3 celery stalks, chopped2 garlic cloves, minced1/2 cup dry white wine, such as Pinot Grigio1/3 cup tomato paste10 sprigs fresh thymeKosher salt and freshly ground black pepperGarlic Toasts:1 baguette1/4 cup good olive oilKosher salt and freshly ground black pepper1 garlic clove, halved lengthwiseDirectionsHeat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. The stock will be highly seasoned.Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir! Bring to a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with Garlic Toasts.Seafood Stock:Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month. Garlic Toasts:Preheat the oven to 400 degrees F.Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#InaGarten #BarefootContessa #FoodNetwork #CioppinoIna Garten's Cioppino | Barefoot Contessa | Food Networkhttps://www.youtube.com/watch?v=owQFmt1laM4