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Cioppino
[receipe_singel_video_post]
Ingredients
Serves 6-8
- 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
- ¾ teaspoon dried crushed red pepper flakes, plus more to taste
- ¼ cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 ½ cups dry white wine
- 5 cups fish stock
- 1 bay leaf
- 1 pound Manila clams, scrubbed
- 1 pound mussels, scrubbed and debearded
- 1 pound uncooked large shrimp, peeled and deveined
- 1 ½ pounds assorted firm-fleshed fish fillets, such as halibut or salmon, cut into 2-inch chunks
Instructions
- Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots and salt and sauté until the onion is translucent, about 10 minutes.
- Add the garlic, ¾ teaspoon of red pepper flakes, and sauté 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 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). Season the soup, to taste, with more salt and red pepper flakes.
- Ladle the soup into bowls and serve.
