Cioppino
Cioppino is both light and savory, perfect in all seasons, and much easier to prepare than you might think.
Serves: 4-6
Time to prepare: 1 hour
Ingredients
1lb Sea Scallops, sliced in half crosswise
1lb Peeled + Deveined Shrimp, tails removed
1lb Mussels, rinsed well
2lbs Littleneck Clams, rinsed well
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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
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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
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Instructions
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STEP 1
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.
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STEP 2
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.
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STEP 3
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.
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STEP 4
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.
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STEP 5
Remove from heat, add chopped parsley and fennel fronds, and serve immediately.