Ingredients: |
Ingredients: Good olive oil
2 cups (½-inch-diced) fennel bulb
1½ cups (½-inch-diced) yellow onion (1 large)
1 T minced garlic (3 cloves)
1 tsp whole dried fennel seeds
½ tsp crushed red pepper flakes
1 (28-ounce) can crushed tomatoes, such as San Marzano
4 cups seafood stock (or chicken broth if you can't find seafood)
1½ cups dry white wine, such as Pinot Grigio
Kosher salt and freshly ground black pepper
1½ pounds center-cut cod fillets, skin removed, 2-inch diced
1 pound large (16-20 count) shrimp, peeled and deveined
1 pound sea scallops, halved crosswise
24 mussels, scrubbed
3 T minced fresh parsley
1 baguette
¼ cup olive oil
1 garlic clove, halved lengthwise
Kosher salt and freshly ground pepper
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Directions: |
Directions:Heat ¼ cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset (if you're lucky enough to have one!), over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Add the tomatoes, stock, wine, 1 T salt, and 1 tsp black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. The stock will be highly seasoned.
Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir! Bring to a simmer, lower the heat, cover, and cook for 8-10 minutes until all the seafood is cooked and the mussels are open. Discard any mussels that have not opened. Ladle into large, shallow bowls, sprinkle with parsley, and serve hot with garlic toasts.
For the garlic toasts: Preheat the oven to 400º. Slice the baguette diagonally in ¼-inch-thick slices. Depending on the size of the baguettes, you should get 20-25 slices. Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15-20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature. |
Personal
Notes: |
Personal
Notes: There are lots of good cioppino recipes, but this is one of the best I've found. Of course, it's best if you can get fresh seafood, but I've even made it using all frozen (yes, even the mussels) and it was still delicious. You can also substitute celery for the fennel, although the fennel gives more flavor and won't make the soup taste fennel-y. Be sure to have a big bowl on the table to receive the mussel shells.
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