Cioppino (Italian Fish Stew) Recipe
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Category: |
Category: |
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Ingredients: |
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 little neck clams, scrubbed
1 pound mussels, scrubbed, de-bearded
1 pound uncooked large shrimp, peeled and deveined
1 pound crab legs
4-5 lobster tails
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or cod, cut into 2-inch chunks
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Directions: |
Directions: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 and 3/4 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, lobster, crab 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 with a salad and crusty Italian bread |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Note – This is a great recipe to make Christmas Eve along with Linguini Aioli (recipe below)
I used to make it at my Mom’s house; it’s a great way of getting the seven fishes, in one pot.
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