Cioppino is both light and savory, perfect in all seasons, and much easier to prepare than you might think.
Time to prepare: 1 hour
1lb Sea Scallops, sliced in half crosswise
1lb Peeled + Deveined Shrimp, tails removed
1lb Mussels, rinsed well
2lbs Littleneck Clams, rinsed well
1 medium onion, diced
1 large bulb fennel (white part only, but reserve some of the fronds for finishing), large dice
5 cloves garlic, pressed or minced
4 tbsp chopped parsely
1-2 tbsp fennel fronds
1/2 cup olive oil
3 cups seafood stock
1 cup chicken stock
4 tbsp tomato paste
1 28oz can crushed tomatoes
2 cups dry white wine (use a wine you'd gladly drink)
Sea salt, black pepper, crushed red pepper to taste
Heat olive oil in a large sauté pan or dutch oven over medium-high heat. Add onion, fennel, salt and pepper, and sauté for 8 mins, until just starting to become tender.
Add tomato paste, stir into onion and fennel, and sauté for 4-5 mins. Add garlic and red pepper flake and sauté for an additional 2 mins.
Add white wine to deglaze, and stir until tomato paste is dissolved. Add stocks and crushed tomato, and bring broth just a boil, then reduce to a simmer, and cook uncovered for 30 mins. Taste, and add salt and pepper as desired.
Add seafood in order, and nestle into the simmering broth. Start with littlenecks and scallops, then follow immediately with mussels and shrimp. Cover and cook for about 5 minutes, or until mussels and clams are open. Discard any that do not open.
Remove from heat, add chopped parsley and fennel fronds, and serve immediately.