Oven Baked Cioppino

Submitted by vickinca

"I used a mixture of two recipes and this is what I came up with I served this to company and it went over so well they wanted the recipe so I had to give them both and told her she would have to play with it as I added deleted and made changes to both. I loved the fact it cooked in the oven and the addition to Fennel which I have never cooked with. So here is my rendition I hope you enjoy it"

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Serves: 6

ingredients

• Ingredients

• 3 celery ribs, sliced on a long angle
• 1 fennel bulb, cored and then thinly sliced
• 1 large onion, thinly sliced
• 3 large garlic cloves, chopped
• 1 teaspoon crushed red pepper flakes
• 1⁄2 cup extra virgin olive oil, to coat veggies and fish see below
• 1 cup flat leaf parsley, divided
• 1 cup white wine
• 2 (8 ounce) bottles clam juice
• 3 3 lbs halibut or 3 lbs any firm white fish, cut into large chunks about 2 inches in diameter
• 6 jumbo sea scallops
• 12 jumbo shrimp, peeled and deveined
• 1 lb mussels (I added) (optional)
• 28 ounces crushed canned tomatoes
• 1 loaf crusty bread, cut or 1 loaf torn into large chunks we used sourdough bread

directions

1. Combine the celery, fennel, onion, garlic, red pepper flakes, 1/2 cup of the whole flat-leaf parsley, some of the EVOO and a little salt and pepper in a large baking dish. Toss to coat veggies with the oil. Add the white wine and stock.
2. Season the halibut & scallops with salt and pepper, drizzle with remaining olive oil and nestle everything into the baking dish.
3. Top with the crushed/diced tomatoes then transfer to the oven and roast until the cod is cooked through, about 45-50 minutes. I added the shrimp and muscles after 40 minutes.
4. NOTE as the muscles where an extra that I added to this recipe my baking dish was not big enough I had to put the muscles into a separate shallow baking dish and I spooned some of the juice over them. So make sure you use a large baking dish,
5. Slice the bread into large chunks, as I have to watch my sodium intake I do not cook with salt so depending on your taste buds you may have to add salt.
6. Serve in Large bowls.
7. Note I had enough left over for lunch the next day so depending on how big your bowls are or how hungry your company is you may get more then 6 servings.