My Cioppino Italian Seafood StewFrom lunasea 8 years ago
- 3 tablespoons olive oil shopping list
- 2 to 3 flat fillets of anchovies, drained (in olive oil, preferred) shopping list
- 1 teaspoon dried crushed red pepper flakes, plus more to taste shopping list
- 1 large fennel bulb, thinly sliced (the anise flavor totally mellows out as it cooks and adds such a depth of background flavor - essential) shopping list
- 1 medium onion, chopped shopping list
- 3 large shallots, chopped shopping list
- 2 celery ribs, chopped shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon ground black pepper shopping list
- 4 large garlic cloves, finely chopped shopping list
- 1/3 cup tomato paste (if you want more, add ½ cup) shopping list
- 1 (28-ounce) can diced tomatoes in juice shopping list
- 1 1/2 cups dry white wine (if I don’t have white wine, I add beer) shopping list
- 5 cups fish stock (can use clam juice or chicken broth or any combination) shopping list
- 4 sprigs fresh thyme, leaves removed (about 1 tablespoon fresh - or you could use 1 teaspoon dried thyme if you can't get the fresh) shopping list
- 1 bay leaf shopping list
- 1 pound clams, scrubbed shopping list
- 1 pound mussels, scrubbed, debearded shopping list
- 1 pound oysters, shucked and in their liquor shopping list
- 1 pound uncooked large shrimp, peeled and deveined shopping list
- 1/2 pound sea scallops (or can use bay scallops for a little sweeter taste) shopping list
- ¼ pound squid shopping list
- ¼ pound octopus shopping list
- ¼ pound cuttlefish (optional – but delicious!) shopping list
- 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or cod, cut into 1-inch chunks shopping list
- 1 handful flat-leaf parsley, chopped shopping list
- Optional: Sub in lobster and/or crab - your faves...yummm! shopping list
- crusty bread for sopping the juice…so good…a must have, peeps. shopping list
How to make it
- Heat the oil in a very large pot over medium heat.
- Add anchovies - let melt into oil.
- Add the fennel, onion, shallots, celery, salt and black pepper and saute until the onion is translucent, about 10 minutes.
- Stir tomato paste into veggies and let cook out for about 3-5 minutes (the tomato paste will start to caramelize, turning from red to a brownish color).
- Add the garlic and 1 teaspoon of red pepper flakes, and cook 2 minutes.
- Add tomatoes with their juices, wine, fish stock, thyme and bay leaf.
- Cover and bring to a simmer.
- Reduce the heat to medium-low. Cover and simmer on medium-low until the flavors blend - at least an hour...but I like to let it go for a couple of hours.
- Add the clams, mussels and oysters to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
- Add the shrimp, scallops, squid, octopus, cuttlefish 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).
- Remove bay leaf. Season the soup, to taste, with more salt, black pepper and red pepper flakes.
- Ladle the soup into bowls, sprinkle with chopped parsley and serve with crusty bread.
The Cooklunasea Orlando, FL
The Rating10 people
All in can say is OMG! What time is dinz? You rock Vickie!
Mborius in Klamath Falls loved it
Oh, now you're just making me drool! That looks so icredible, when can you ship me a big bowlful? Luna, you really DO rock!krumkake in Chicago Suburbs loved it
wow....simply great....nice pict....loved it....thx vickie for sharing...hi 5 fr meangieaugusta in Adelaide loved it
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