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!
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....
BigOven Tip: Easily make this ahead of time and it makes great leftovers!
marclafleur 5m agoMade with local Striper and fresh little necks and muscles harvested that morning. Truly excellent. I would recommend 26-35 or larger shrimp, anything smaller ends up reducing to salad prawn sized nibbles.
marclafleur 6m agoExcellent flavor. Recommend using cherry stones over steamer or littlenecks. The larger clams got a bit tough.
Shamrock_N_Rolla 11m ago
gooberiam 1y agoThis is so good. It's now our traditional Christmas Eve meal and I look forward to making it every year. This will be the fourth year I've made it. Even with cheap seafood it's good, but the better the seafood the better the result.
dani_braunstein 1y agoWow!! Excellent! Everyone loved it.
kellieprincekealiher 2y ago
aschick11 2y agoThis was amazing. I added a little extra red pepper just because I tend to like things a little spicier. So easy to put together too. For the seafood I did mussels, scallops, shrimp, and a filet of Chilean sea bass. The flavors and textures were to die. I can't wait to make it again!
Beapryncess 3y agoYummy yummy in the tummy!! Best recipe EVER !!! It's different every time, even though I follow it to a T !!!
jerradanderson 3y ago
celineboffo 3y ago