Cioppino
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This hearty, seafood-packed dish is a one-pot wonder that brings the taste of the coast right to your table.
Ingredients:
Image credit: Food Network
Ingredients:
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 5 cups fish stock
- 1 bay leaf
- 1 pound manila clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 pound uncooked large shrimp, peeled and deveined
- 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
- In a large pot, warm the oil over medium heat. Cook the fennel, onion, shallots, and salt until the onion turns translucent (about 10 minutes). Stir in the garlic and ¾ tsp red pepper flakes, cooking for another 2 minutes. Mix in the tomato paste, then add the tomatoes (with juices), wine, fish stock, and bay leaf. Cover, bring to a gentle simmer, then reduce heat to medium-low. Let it simmer covered for 30 minutes to meld the flavors.
- Gently add the clams and mussels to the pot. Cover and cook for about 5 minutes until they start to open. Next, add the shrimp and fish, simmering lightly until the seafood is just cooked through and all clams have opened (discard any unopened shells). Adjust seasoning with extra salt or red pepper flakes if needed.
- Divide the soup among bowls and enjoy immediately.
