Classic Cioppino (Print Version)

# Ingredients:

01 - 1 fennel bulb, diced.
02 - 1 onion, finely chopped.
03 - 1/4 cup of olive oil.
04 - 3 diced shallots.
05 - 4 to 6 minced garlic cloves.
06 - 2 teaspoons of kosher salt.
07 - 1/4 teaspoon of crushed red pepper.
08 - 1 cup of a dry white wine.
09 - 1/2 teaspoon of oregano, dried.
10 - 1 bay leaf.
11 - 2 tablespoons of thick tomato paste.
12 - 2 cans (28 oz each) of whole San Marzano tomatoes.
13 - 1 to 2 pounds of king or dungeness crab.
14 - 1 pound of raw shrimp.
15 - 1 pound of white fish fillets.
16 - 1 pound of clams in shells.
17 - 1 pound of mussels.
18 - 1/2 cup of chopped fresh parsley.
19 - Lemon slices on the side.

# Instructions:

01 - Take out the shrimp and crab meat. Boil their leftover shells with some water. Toss in your clams and mussels until their shells pop open.
02 - Sauté fennel, onion, and shallots in olive oil until tender. Add the garlic, seasonings, tomato paste, wine, and canned tomatoes.
03 - Filter the stock, then pour in 4 cups to the tomato mix. Let it cook slowly for half an hour.
04 - Put in the fish fillets first, followed by shrimp and crab. Lastly, stir in the steamed clams and mussels.
05 - Taste and adjust the flavors as you like. Sprinkle parsley on top. Serve with slices of lemon and some bread.

# Notes:

01 - You can prep the broth ahead of time.
02 - Only freeze the stock if there's no seafood in it.
03 - Pick a dry white wine. Skip the cooking wine.

Back