Prep 1 hr
Cook 1 hr
Cioppino makes such a delicious and filling meal, especially when served w/ some yummy sourdough bread! The seafood in this San Francisco treat can be switched out for any available seafood that's responsibly and sustainably procured. * The amounts of each seafood in this recipe are suggestions. Mix and match about 2 pounds of shellfish and about 2 pounds of other assorted seafood such as shrimp, squid, fish fillets, and scallops per 6 servings. Increase, decrease, or omit whatever you like or don’t like.
- 1 teaspoon fennel seed
- 3 tablespoons extra virgin olive oil, plus more for drizzling on top of crostinis
- 1 tablespoon butter
- 1 large fennel bulb, thinly sliced
- 1 large onion, diced medium
- 3 large shallots, diced small
- 3⁄4 tablespoon ginger, minced
- 4 large garlic cloves, minced
- 1⁄4 teaspoon red pepper flakes, plus more to taste
- 1⁄4 cup fresh parsley, chopped
- 1 teaspoon dried basil
- 1⁄2 teaspoon fresh thyme, chopped
- 1 red bell pepper, diced small
- 1 small carrot, diced small
- 3 tablespoons tomato paste
- 1 1⁄2 cups dry red wine, preferably a light one, such as Pinot Noir (A dry white wine may be used instead. I suggest Pinot Grigio)
- 1 (28 ounce) canwhole canned tomatoes with juice, crushed by hand
- 1 1⁄2 cups fish stock or 1 1⁄2 cups lobster stock or 1 1⁄2 cups shrimp stock, may also be used
- 1⁄2 cup chicken stock
- 1⁄2 cup clam broth or 1⁄2 cup clam juice
- 2 anchovy fillets, chopped
- 2 bay leaves
- 1 1⁄2 teaspoons kosher salt, plus more for seasoning to taste
- 2⁄3 lb farmed littleneck clams or 2⁄3 lb manila clams, scrubbed
- 1 lb mussels (farmed Blue, Black, or Green Mussels)
- 1⁄2 lb raw shrimp (farmed Shrimp raised in fully recirculating systems or inland ponds)
- 1⁄3 lb squid (preferably California Market Squid, which is aka Pacific Loligo Squid, Opalescent Inshore Squid)
- 1⁄4 teaspoon fresh ground black pepper, plus more for seasoning to taste
- 1 lb alaskan wild salmon or 1 lb farmed arctic char, raised in recirculating systems or 1 lb wild-caught pacific halibut or pacific cod
- 1⁄3 lb scallops (Wild-caught or Diver-caught Sea Scallops, aka Day Boat Scallops)
- 1 lemon, cut in half
- 2 tablespoons fresh basil, fine chiffonade
- 1⁄2 sourdough baguette, sliced into 1/4-inch crostinis for serving
- Toast fennel seeds in a small pan over medium heat until fragrant, about 2 minutes. Finely grind in a spice mill or mortar and pestle. Set aside.
- Heat the oil and butter in a large pot over medium heat. Add the onion, fennel, and shallots. Sauté until the onion is translucent and the fennel has softened, about 10 minutes.
- Add the ginger, garlic, red pepper flakes, half of the chopped parsley, dried basil, and fresh thyme. Sauté about 2 minutes. Add the carrot and bell pepper. Sauté about 1 minute more.
- Stir in the tomato paste.
- Add the wine and bring to a simmer. Reduce the wine by about half.
- Add the hand-crushed tomatoes with their juices, fish stock, chicken stock, clam stock/juice, chopped anchovy fillets, bay leaves, ground fennel seeds, and 1/2 tsp kosher salt.
- Bring to a simmer. Reduce heat to medium-low. Cover and simmer for about 25 minutes, stirring occasionally.
- Remove the bay leaves.
- Add the clams and mussels to the pot and cover. With a pair of tongs, remove and transfer each cooked mussel/clam to a clean bowl when they are completely open. Clams will take longer than mussels. Discard any clams and mussels that do not open. Cover bowl to prevent cooked shellfish from drying out.
- Add the shrimp, cover, and transfer to the bowl with mussels and clams when cooked. Shrimp do not take long, and should take no longer than 3 minutes.
- Season scallops, squid, and fish lightly with freshly ground black pepper and remaining teaspoon of salt. Add to the pot, cover, and cook through. Be careful not to overcook. When done, do not remove seafood from the pot, but do immediately take the pot off the heat.
- Season the stew, to taste, with more salt, black pepper, and red pepper flakes, if desired.
- Arrange shellfish and shrimp in bowls. Ladle broth with fish, scallops, and squid on top. Squeeze fresh lemon juice over stew in each bowl, and garnish with remaining parsley and basil. Serve with sourdough bread crostinis that have been drizzled with extra virgin olive oil and seasoned with salt and pepper prior to grilling or baking. If baking crostinis, bake in a 350 to 400 degree oven until golden brown.