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cioppino
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Cioppino

Cioppino is made with all sort of shellfish and fish and thrown together in a big stock pot, simmered to perfection in a tomato-y broth. Serve with crusty sourdough bread.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Servings: 8 quarts
Author: Four to Cook For

Equipment

  • 12-quart stock pot

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 medium onion, chopped
  • 3 large shallots, chopped
  • 2 teaspoon kosher salt
  • 4 large garlic cloves, finely chopped
  • 3/4 teaspoon dried crushed red pepper flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1/4 cup tomato paste
  • 56 ounces canned diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 6 cups seafood stock
  • 12 ounces clam juice, bottled (or to taste)
  • 1 bay leaf
  • 1 pound Manila clams scrubbed
  • 1 pound mussels scrubbed and debearded
  • 1 pound uncooked large shrimp peeled and deveined
  • 5 Alaska King crab legs
  • 1 1/2 pound assorted firm-fleshed fish fillets halibut, salmon, cod cut into 2-inch chunks
  • pinch of saffron optional
  • 3 tablespoon flat leaf parsley, finely chopped finely chopped (optional)
  • 2 tablespoon capers optional
  • 2 tablespoon basil chopped (optional)

Instructions

  • Heat oil in a very large pot, about 10 quarts. over medium heat.
  • Add fennel, onion, shallots, and salt and saute until onion is translucent, about 10 minutes.
  • Add garlic and red pepper flakes and sautee for two minutes.
  • Stir in tomato paste.
  • Add diced tomatoes with juices, wine, fish stock, and bay leaf.
  • Add the clams and mussels to the pot. Cover and cook until the shells being to open, about five minutes.
  • Add the shrimp and fish. Simmer gently until fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about five minutes longer.
  • (Discard any shellfish that does not open.)
  • Season the soup to taste with more salt and red pepper flakes and serve.
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Notes

Some recipes use whole, crushed tomatoes and clam juice instead of fish stock. For this recipe I used seafood stock, which is a light broth and has barely any fishy taste. I added 12 oz of clam juice to supplement the flavor. You can also use a little fish sauce (which is really fishy) to taste. Ideally, though, you want to stick to a fish bouillon, or true fish broth.