Cioppino
From elgourmand2 8 years agoIngredients
- • 3 Tbs. olive oil. shopping list
- • 1 large fennel bulb, thinly sliced. shopping list
- • 1 onion, chopped. shopping list
- • 3 large shallots, chopped. shopping list
- • 2 teaspoons salt. shopping list
- • 4 large garlic cloves, finely chopped. shopping list
- • 3/4 teaspoon dried crushed red pepper flakes, plus more to taste. shopping list
- • 1/4 cup tomato paste. See variation below. shopping list
- • Two 14 oz. cans diced Italian tomatoes in juice. shopping list
- • 1 cup dry white wine. shopping list
- • 5 cups fish or veggie stock. shopping list
- • 1 bay leaf. shopping list
- • 1 lb. manila clams, scrubbed, in shell. shopping list
- • 1 lb. mussels, scrubbed, debearded. shopping list
- • 1 lb. uncooked large shrimp, peeled and deveined. I used chunks of lobster and that worked very well. shopping list
- • 1 1/2 lbs. assorted firm-fleshed fish fillets such as halibut, snapper or salmon, cut into 2 inch chunks. shopping list
How to make it
- 1. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.
- 2. Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 2 minutes. Stir in the tomato paste.
- 3. Add tomatoes with their juices, wine, fish or veggie 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.
- 4. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5-7 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).
- 5. Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes. See Photo
- Ladle the soup into bowls and serve with sourdough bread. See Photo
- Variation: I can’t get Italian tomato paste here and the stuff I can get is very sour. I leave out the tomato paste and sub a 12 oz. (350 ml.) can of crushed Italian tomatoes for one cup of the stock. See Photo
People Who Like This Dish 3
- Cookie_Momster Deep In The Heart-a, TX
- clbacon Birmingham, AL
- Ladybug_MrsJ Ottawa, Canada
- elgourmand2 APia, Samoa
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