Cioppino (Fisherman's Stew)

Name: Cioppino (Fisherman's Stew)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 4 tbsp olive oil; 1 medium onion (diced); 4 shallots (finely chopped); 1 large leek (thinly sliced); 1 bulb fennel (thinly sliced); 6 cloves garlic (minced); 1 1/2 tsp salt; 1 bay leaf; 1 tsp crushed red pepper flakes; 4 tbsp tomato paste; 2 cups dry white wine; 1 8 oz bottle of clam juice; 1 28 oz can of crushed tomatoes; 6 cups seafood stock; 1 lb shrimp (peeled and de-veined); 1 lb scallops; 1 lb firm white fish like halibut or cod; 1 lb clams; 1 1/2 lbs mussels; 1/4 cup chopped fresh parsley; lemon wedges for garnish

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Prep Time: 30 minutes

Cook Time: 60 minutes

Total: 90 minutes

Servings: 4

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Instructions

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Step 1

In a large, heavy bottom dutch oven, heat olive oil over medium heat. Add onion, leek, fennel, shallots and salt and saute until soft and translucent, about 10 minutes.

Step 2

Add garlic, red pepper flakes and cook for another minute until fragrant. Stir in tomato paste and cook for another 1-2 minutes.

Step 3

Add wine and boil for about 5 minutes until reduced. Add in clam juice, stock and crushed tomatoes and bring to a simmer. Turn heat down to medium-low, cover and let broth simmer for 30 minutes, allowing the flavors to meld.

Step 4

Add the clams and mussels to the simmering broth, cover and cook for about 5 minutes until they start to open. Uncover and add in fish and scallops and cook for 1-2 minutes until they start to turn opaque. Add in shrimp and cook for another 2-3 minutes until they turn pink.

Step 5

Use a slotted spoon to discard any clams or mussels that did not open. Sprinkle in fresh parsley and serve in big bowls with lemon wedges and lots of crusty bread.

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