Prep 30 mins
Cook 45 mins
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.
- 4 tablespoons olive oil
- 1⁄4 cup chopped fennel
- 3 tablespoons chopped yellow onions
- 3 tablespoons minced shallots
- 3 garlic cloves, minced
- 1⁄4 cup dry white wine
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons minced flat leaf parsley (Italian)
- 1 teaspoon crushed red pepper flakes
- 1 cup bottled clam juice
- 1 cup water
- salt & freshly ground black pepper
- 1⁄2 cup unsalted butter
- 8 ounces prince edward island mussels
- 8 ounces littleneck clams
- 8 ounces white fish fillets, cut into chunks (such as halibut, cod, or tilapia)
- 4 ounces cleaned calamari, cut into 1-inch wide rings
- 4 ounces large shrimp, peeled and deveined, tails on (21 to 30 per pound)
- 2 tablespoons minced fresh basil
- fennel leaves (to garnish)
- 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.
- 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.
- Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.
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.
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:)
Do try this excellent cioppino. I made this for Christmas dinner as our guests were not able to make it. We have three feet of snow and still snowing. I used shrimp, tilapia, salmon, lobster and scallops. I made shrimp stock and used that instead of water. We will have this one many, many times in the future. Served with fresh French bread to soak up all those wonderful juices.