Cioppino is a fisherman seafood stew from San Francisco that has it’s roots in the small fishing villages of Liguria in the Mediterranean! Today we are teaching you how to make it! Its simple and DELICIOUS!

You are going to love it!

Let’s cook!

Servings: 6 servings

Ingredients:
3 tablespoons olive oil
1/2 fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
2 tablespoons of chopped flat leave parsley
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 San Marzano tomatoes in juice
1 1/2 cups dry white wine
4 cups fish or seafood stock
1 bottle of clam juice
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut, fresh cod or salmon, cut into 2-inch chunks
Toasted sourdough bread for serving.
1/2 lemon for serving

Directions:
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste and cook for 1 minute.
Add wine, deglaze the pan and cook for 1 minute.
Add tomatoes with their juices, fish stock, clam juice 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.
Open the lid, raise the heat and reduce by 25-30%. (the shellfish will add a lot od liquid)
Season the fish and the shrimp with salt & pepper.
Optional: Sear the fish on both sides, quickly (1 min) in hot olive oil.
Season the soup, to taste, with more salt and red pepper flakes.
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 and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 3 minutes longer (discard any clams and mussels that do not open).
Toast thick slices of sourdough bread, with butter (and garlic if you like) salt & pepper.
Ladle the soup into bowls, sprinkle chopped parsley and serve with toast.

Let us know in the comments below what you think and how it came out, after you cooked it.

NEW EPISODES EVERY WEDNESDAY!

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