Cioppino
Ingredients
The broth
-
3
tablespoons
olive oil
-
1
large
onion (or shallots)
-
1
cup
fennel bulb, diced
-
2
stalks
celery, chopped
-
2
large
carrots, peeled and diced
-
4
cloves
garlic, rough chopped
-
2
teaspoons
salt
-
½
teaspoon
fresh pepper
-
½
teaspoon
dried oregano
-
1
teaspoon
red pepper flakes
-
¼
cup
tomato paste
-
14
ounces
canned diced tomatoes
-
1½
cups
dry white wine
-
6
cups
fish stock (or chicken stock)
-
2
leaves
bay leaves
The seafood
-
1
pound
mussels
-
1
pound
manila clams
-
½
pound
scallops or shrimp
-
1
pound
firm fish (black cod, sea bass, halibut)
The garnish
-
¼–½
cup
fresh parsley or basil, chopped
Optional additions
-
to taste
lemon juice
-
to taste
clam juice
-
to taste
fish sauce
-
to taste
anchovy paste
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion and fennel for 5 minutes.
- Add carrots, celery, and garlic, then sauté for another 5 minutes. Season with salt, pepper, oregano, and chili flakes.
- Stir in tomato paste and cook for one minute, then add tomatoes and their juices along with the wine. Let the wine reduce by half.
- Add fish stock and bay leaves, bring to a boil, then simmer until carrots are tender.
- Add the seafood, starting with the longest-cooking fish first, and simmer gently for 5-8 minutes.
- Taste the broth and adjust seasoning, adding lemon juice if desired.
- Stir in fresh herbs before serving and serve with crusty bread.
Nutrition Facts (estimated)
Servings
8
Calories
358
Total fat
19.5g
Total carbohydrates
12.6g
Total protein
33.7g
Sodium
858.7mg
Cholesterol
149.9mg
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