Cioppino is a wonderful seafood stew
|Level: Easy Total: 1 hr 30 min · Prep: 30 mins|
Cook: 1 hr Yield: 6 Servings
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
1. In a very large pot, heat the oil over medium heat. Saute the fennel, onion, shallots, and salt for about 10 minutes, or until the onion is transparent. Sauté for 2 minutes after adding the garlic and 3/4 teaspoon of red pepper flakes. Add the tomato paste and stir. Wine, fish stock, tomato juices, and a bay leaf should all be added. Put a lid on it and simmer it. Medium-low heat should be used. For about 30 minutes, simmer with the cover on until the flavours meld.
2. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
3. Serve the soup by ladling it into dishes.