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    You are in: Home / Recipes / Cioppino (Seafood Soup) With Fennel and Garlic Recipe
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    Cioppino (Seafood Soup) With Fennel and Garlic

    Cioppino (Seafood Soup) With Fennel and Garlic. Photo by TeresaS

    1/3 Photos of Cioppino (Seafood Soup) With Fennel and Garlic

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    MarraMamba's Note:

    This is a tomato based broth with oodles of seafood, fennel and of course garlic in it since it is served at the stinking rose restaurant in LA Use ingredients as a guide, because fresh and local seafood will be best. It is actually a very simple recipe just with lots of choices to put in it :) The first part can be done early too, and then just reheated when you want to pop in the seafood. Prrp time includes chopping onions, etc.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
    2. 2
      In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
    3. 3
      Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.

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    Ratings & Reviews:

    • on February 25, 2013

      55

      This is the first cioppino I've made and my husband and I loved it. We used shrimp, tilapia, and scallops and followed the majority of the recipe except we added 3x the red pepper flakes and used Italian seasoning. The fish blended well with the flavors and the flavorful tomato sauce packed a kick that was wonderful eaten with toasted croutons. This recipe goes in the favorites folder.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2012

      55

    • on November 13, 2010

      55

      This was so yummy! It got rave reviews from my whole family. I did add a lot more pepper flakes, 2 cups more of water, and 1/2 of a cup more of white wine. My mom said, "this is a keeper recipe". I couldn't have said it better myself. Delish! Thank you:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Cioppino (Seafood Soup) With Fennel and Garlic

    Serving Size: 1 (407 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 593.8
     
    Calories from Fat 361
    60%
    Total Fat 40.1 g
    61%
    Saturated Fat 17.0 g
    85%
    Cholesterol 193.8 mg
    64%
    Sodium 1122.0 mg
    46%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 4.2 g
    17%
    Sugars 0.6 g
    2%
    Protein 35.4 g
    70%

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