Cioppino (seafood Stew)
Ciopinno is a fish/seafood stew deriving from Italy and is usually prepared from the catch of the day, which explains the many regional versions. While touring Italy my then nine year old son couldn't get enough of this dish. Although he ordered it at least once a day, every restaurant served it a little differently in terms of sauce and seafood/fish. This only made it more appealing to him! It's never the same twice so go ahead and make the base and add any fish/seafood you like according to your local market. Serve with thick crusty bread for dipping and tiramisu for dessert!"I didn't think I could pull this off, but it came out amazing and fed my girlfriend and for a whole week!
Will make again. May ease up on the red pepper next time. My girlfriend is sensitive to heat." - stickysidedown
Yield: 6 Ready in 1 hours, 30 minutes
465 people trying soon
|3 tablespoonsolive oil|
|1 largefennel bulb; thinly sliced & diced|
|1 Onion; chopped|
|3 largeshallots; chopped|
|4 largegarlic cloves; finely chopped|
|3/4 teaspoondried crushed red pepper flakes; (optional)|
|1/4 cupTomato paste|
|2 15-oz cansdiced tomatoes in juice; (with italian seasonings)|
|1 1/2 cupsDry white wine|
|5 cupsfish stock; (vegetable or chicken can be substituted)|
|1 Bay leaf|
|1 poundclams; scrubbed|
|1/2 poundmussels; scrubbed, debearded|
|1 pounduncooked large shrimp; peeled and deveined|
|1 1/2 assorted firm-fleshed fish fillets; cut into 2-inch chunks|
|1 poundbay scallops|
Cioppino (seafood Stew) Preparation
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.
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, scallops 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 and red pepper flakes.
Ladle into bowls using a slotted spoon and then ladel just enough juice on top for dipping. Serve with thick home-made crusty bread for dipping.
Notes from Laura:
Don't be afraid to substitute. Try orange roughy, talapia, crab legs, etc....
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