Cioppino

Name: Cioppino
Yield: 6
Ingredients: 3/4 tsp dried crushed red pepper flakes, plus more to taste; 3 Tbsp olive oil; 1 large fennel bulb, thinly sliced; 1 onion, chopped; 3 large shallots, chopped; 2 tsp salt; 4 large garlic cloves, finely chopped; 1 can diced tomatoes juice; 5 c fish stock; 1 bay leaf; 1 mg manila clams, scrubbed; 1 mg mussels, scrubbed, debearded; 1 mg uncooked large shrimp, peeled deveined; 1/4 c tomato paste; 1 1/2 c dry white wine; 1 1/2 mg assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

0 mins

Total time

6

Serving

16

Ingredients

Enable cook mode

Ingredients

³⁄₄

tspdried crushed red pepper flakes, plus more to taste

Tbspolive oil

large fennel bulb, thinly sliced

onion, chopped

large shallots, chopped

tspsalt

large garlic cloves, finely chopped

can diced tomatoes juice

cfish stock

bay leaf

mgmanila clams, scrubbed

mgmussels, scrubbed, debearded

mguncooked large shrimp, peeled deveined

¹⁄₄

ctomato paste

1¹⁄₂

cdry white wine

1¹⁄₂

mgassorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Directions

Step 1

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Step 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.

1 more step — sign up to see the rest

To view this recipe and access thousands of others, sign up for free or, log in