Cioppino
Difficulty Level: Advanced
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Prep Time:15 Minutes
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Cook Time:PT45M30 Minutes
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Yield:4-6 Servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 fennel bulb, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 ½ teaspoons dried thyme
- ¼ teaspoon red pepper flakes
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 (28 ounce) can crushed tomatoes (do not drain)
- 1 ½ cups chicken or vegetable broth
- 1 cup full-bodied red wine, such as Zinfandel or Syrah
- 1 (8 ounce) bottle clam juice
- 1 pound skinless, firm, white-flesh fish fillets
- ½ pound shrimp, peeled and deveined
- ½ pound small clams, scrubbed
- Chopped fresh parsley for garnish
- 38.34g extra-virgin olive oil
- 1 medium onion, chopped
- 1 fennel bulb, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 6.39g dried thyme
- 1.07g red pepper flakes
- 6.39g salt
- 4.26g freshly ground black pepper
- 1 (28 ounce) can crushed tomatoes (do not drain)
- 354.88ml chicken or vegetable broth
- 236.59ml full-bodied red wine, such as Zinfandel or Syrah
- 1 (8 ounce) bottle clam juice
- 453.59g skinless, firm, white-flesh fish fillets
- 226.8g shrimp, peeled and deveined
- 226.8g small clams, scrubbed
- Chopped fresh parsley for garnish
Cioppino is an Italian-American fisherman’s stew from San Francisco, using any fresh and available seafood. Feel free to add mussels, scallops or crab.
Preparation
STEP 1
Heat oil in a heavy 5-6-quart pot. Sauté onion and fennel until tender. Add garlic and sauté 2 minutes.
STEP 2
Add bay leaves, thyme, pepper flakes, salt and pepper.
STEP 3
Add tomatoes, broth, wine and clam juice; bring to a boil. Reduce heat and simmer for 20 minutes.
STEP 4
Stir in seafood and cook, uncovered, until fish is cooked through and clams are open.
STEP 5
Serve with chopped parsley, crusty bread and glass of wine.