Cioppino is an Italian-American fish and seafood stew. This dish is usually made with halibut or salmon, shrimp, mussels and manila clams.
– 3 tbsp olive oil
– 1 large bulb fennel, thinly sliced
– 1 onion, chopped
– 3 large shallots, chopped
– 2 tsp salt
– 4 cloves garlic, finely chopped
– 3/4 tsp red pepper flakes
– 1/4 cup tomato paste
– 1 can diced tomatoes
– 1.5 cups dry white wine
– 5 cups fish stock
– 1 bay leaf
– 500g manila clams
– 500g mussels
– 500g large shrimps
– 700g assorted firm-fleshed fish fillets, such as halibut or salmon, cut into 2-inch chunks
1. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute for about 10 minutes.
2. Add the garlic and 3/4 tsp of red pepper flakes, and saute 2 more minutes.
3. Stir in the tomato paste. Add diced tomatoes with juice, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer for about 30 minutes.
4. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
5. Add shrimps and fish. Simmer, stirring gently, for 5 more minutes.
6. Discard any clams and mussels that do not open.
7. Season the stew, to taste, with more salt and red pepper flakes.