Cioppino
Ingredients
The base
-
4
tablespoons
extra virgin olive oil
-
1
large
fennel bulb
-
1
large
sweet onion
-
3
large
shallots
-
4
cloves
garlic
-
2
teaspoons
sea salt
-
4
ounces
tomato paste
-
26
ounces
whole plum tomatoes
-
2
cups
dry white or red wine
-
2
cups
chicken stock
-
1
bay leaf
-
¼
teaspoon
crushed red pepper flakes
The seafood
-
1
dozen
small clams
-
1
dozen
mussels
-
9
count
shrimp
-
9
large
sea scallops
-
3
crabs
Dungeness (preferred)
-
½
pound
firm fish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté fennel, onion, shallots, and salt until the onion is translucent.
- Add garlic and red pepper flakes, and cook for 2 minutes.
- Stir in tomato paste, plum tomatoes, wine, chicken stock, and bay leaf.
- Bring to a boil, then reduce to a simmer for one hour, stirring occasionally.
- In a separate pan, sear shrimp, scallops, and fish pieces until halfway cooked.
- Remove seafood and set aside.
- In the same pan, add clams and mussels, cover, and steam until they open.
- After 45 minutes of simmering, add crabs, mussels, and clams to the sauce.
- Five minutes before serving, add shrimp and scallops to the sauce.
- Taste and re-season the sauce as needed.
- Serve over pasta, rice, or with crusty bread.
Nutrition Facts (estimated)
Servings
3
Calories
744
Total fat
24g
Total carbohydrates
44g
Total protein
59g
Sodium
3213mg
Cholesterol
158mg
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