Cioppino Seafood Stew
A tomato and white wine broth built on fennel, garlic, and chile, then used to cook clams, mussels, white fish, and shrimp in stages so each one comes out just done.
- 1
Heat the olive oil in a wide heavy pot over medium heat. Cook the onion and fennel with the salt for 10 minutes, until soft and translucent.
- 2
Add the garlic and red pepper flakes for 1 minute, then the tomato paste, and fry it for 2 minutes until it darkens.
- 3
Pour in the wine and simmer 5 minutes to cook off the alcohol, then add the crushed tomatoes, clam juice, water, and bay leaves.
- 4
Simmer uncovered for 25 minutes, until the broth has thickened slightly and tastes rounded rather than sharp.
- 5
Add the clams, cover, and cook 5 minutes. Add the mussels, cover, and cook 3 minutes more, until the shells open. Discard any that stay shut.
- 6
Lay the fish pieces into the broth, cover, and cook 3 minutes. Add the shrimp and cook 2 to 3 minutes more, until the fish flakes and the shrimp are opaque through.
- 7
Discard the bay leaves, stir in the parsley, and ladle into wide bowls with lemon wedges.
Ingredients
- 1/4 cup olive oil
- 1 onion, diced
- 1 fennel bulb, cored and thinly sliced
- 1 teaspoon kosher salt
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 1/2 cups dry white wine
- 1 (28 ounce) can crushed tomatoes
- 2 cups bottled clam juice
- 1 cup water
- 2 bay leaves
- 1 pound littleneck clams, scrubbed
- 1 pound mussels, scrubbed and debearded
- 1 1/4 pounds firm white fish such as cod, cut into 2-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1/3 cup fresh flat-leaf parsley, chopped
- 1 lemon, cut into wedges
Instructions
- 1
Heat the olive oil in a wide heavy pot over medium heat. Cook the onion and fennel with the salt for 10 minutes, until soft and translucent.
- 2
Add the garlic and red pepper flakes for 1 minute, then the tomato paste, and fry it for 2 minutes until it darkens.
- 3
Pour in the wine and simmer 5 minutes to cook off the alcohol, then add the crushed tomatoes, clam juice, water, and bay leaves.
- 4
Simmer uncovered for 25 minutes, until the broth has thickened slightly and tastes rounded rather than sharp.
- 5
Add the clams, cover, and cook 5 minutes. Add the mussels, cover, and cook 3 minutes more, until the shells open. Discard any that stay shut.
- 6
Lay the fish pieces into the broth, cover, and cook 3 minutes. Add the shrimp and cook 2 to 3 minutes more, until the fish flakes and the shrimp are opaque through.
- 7
Discard the bay leaves, stir in the parsley, and ladle into wide bowls with lemon wedges.