This recipe comes from my friend and Italian cooking expert, Rita Ferro. She insists on making the sauce for cioppino (Italian seafood stew) a day in advance, so that the flavors have time to mature. As an added bonus, prepping ahead makes assembling the final dish pretty easy!
|2||cups||celery, sliced crosswise in ¼-inch pieces|
|2||cups||loosely packed Italian parsley, chopped|
|1/2||teaspoon||salt, or more to taste|
|3/4||teaspoon||freshly ground black pepper|
|2||22-ounce cans||crushed tomatoes|
|2||teaspoons||dried Italian seasoning|
|1 1/2||cups||dry white wine|