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Cioppino

🇺🇸 United States · San Francisco

Servings: 6 Prep: 30 minutes Cook: 60 minutes Total: 90 minutes

Ingredients

  • 25 clams
  • 8 oz mussels
  • 8 oz shrimp (15-20 count)
  • 8 oz king crab legs, cracked and broken into large pieces
  • 8 oz white fish (halibut, cod, or sea bass), cut into pieces
  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, pressed
  • ½ teaspoon red pepper flakes
  • 1 bay leaf
  • 1 sprig fresh thyme (or ¼ teaspoon dried thyme)
  • 1 sprig fresh oregano (or ¼ teaspoon dried oregano)
  • 2 tablespoons tomato paste
  • ¾ cup dry white wine
  • 1 cup fish stock
  • 24 oz tomatoes, peeled, seeded and cubed
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 4 tablespoons unsalted butter, diced
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • Crusty toast, to serve

Steps

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat.
  2. Add onion, fennel, and celery; cook, stirring frequently, about 8 minutes.
  3. Add garlic, red pepper flakes, bay leaf, thyme, and oregano; sauté about 3 minutes, stirring frequently.
  4. Stir in tomato paste until incorporated. Season lightly with salt and pepper.
  5. Add white wine and fish stock; bring to a boil and cook about 5 minutes.
  6. Add diced tomatoes, cover, and simmer over low heat for 30 minutes.
  7. Remove lid and add mussels and clams; stir gently to coat with broth. Cover and cook 5 minutes over low to medium heat.
  8. When mussels and clams begin to open, add shrimp and king crab; toss gently to coat.
  9. Place white fish pieces on top; season with salt and pepper. Cover and cook another 5 minutes.
  10. Turn off heat and stir in butter until melted and incorporated.
  11. Taste broth and adjust seasoning with salt and pepper if needed.
  12. Sprinkle with parsley and serve immediately with crusty toast.

Source: www.196flavors.com