Cioppino
Cioppino, or fisherman’s stew, is a great dish for entertaining and surprisingly simple to make. Better yet, it is very flexible, buy whatever seafood is fresh and inexpensive and you can’t go wrong.
- Yield: 6 servings 1x
Ingredients
Scale
- 1 pinch saffron (optional)
- 1 cup white wine, divided
- 2 T olive oil
- 4–5 cloves garlic
- 1 large onion (about 3/4 pound)
- 1 carrot, peeled
- 2 celery ribs
- 1 fennel bulb, trimmed and thinly sliced
- 26 ounces canned or boxed chopped tomatoes (preferably Pomi)
- 13 ounces canned or boxed strained tomatos (preferably Pomi)
- 2 cups water
- 1 cup clam juice
- 1 1/2 cups chicken stock
- 1 bay leaf
- 1 t sweet Spanish smoked paprika (Pimenton de la Vera)
- 1 t dried oregano
- 1 t crushed red pepper flakes (adjust heat with more or less)
- A large handful of parsley, finely chopped, divided
- Salt
- Pepper
- 12 clams
- 12 mussels
- 12 crab claws such as Jonah crab or 1 1/2 pounds dungeness crab legs, cut in 3″ pieces
- 1 pound white fish such as halibut or snapper
- 12 large shrimp, shell on
- 2 lemons, cut in 6 slices each
Instructions
- Put saffron and a splash of wine in a small bowl and let sit for 30 minutes.
- In a food processor, finely chop garlic. Add onions, carrot, and celery and pulse until coarsely chopped. Heat olive oil in a large pot, such as a dutch oven. When oil is hot, saute garlic, onions, carrots, celery mixture along with the fennel slices until soft, about 20 minutes, stirring frequently.
- Add wine saffron mixture and remaining wine, chopped tomatoes, strained tomatoes, water, clam juice, chicken stock and herbs, including half of the chopped parsley. Bring to a boil and reduce heat. Cook covered for about an hour, stirring occasionally. (This broth can be made a day ahead and refrigerated.)
- Bring broth back to a boil and add the clams and the mussels and reduce to medium heat. Cook 3-5 minutes until they are mostly open. Add the shrimp, crab and fish and cook another 3-5 minutes until done. Do not overcook. Discard any clams or mussels that did not open.
- Ladle shellfish into individual bowls and top with broth. Garnish each bowl with remaining chopped parsley and a wedge or two of lemon.
Find it online: https://somethingnewfordinner.com/recipe/cioppino/