Cioppino

I wanted to make something special for our family who was visiting. My daughter has been requesting clams for a long time, and I thought I could please everyone with a nice bowl of cioppino–I was right. It was light, full of flavor, and so delicious! I served with a tossed salad and a hunk of freshly baked baguette, and it was a perfect and satisfying meal.

Cioppino

Ingredients:

• 1 tbsp olive oil
• 2 green onions, sliced
• 1 yellow onion, diced
• 1 red, yellow, or orange bell pepper, diced
• 1 tsp fennel seeds, crushed
• 1 pinch of crushed red pepper
• 4 cloves of garlic, chopped
• 1 cup of good dry white wine
• 4 cups of chicken broth or fish stock
• 3 (15-oz) cans of diced tomatoes
• 3-4 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh chopped basil for garnish

Seafood:

• 2 cups medium shrimp, cleaned and deveined
• 1 lb halibut, cut into large chunks
• ½ lb of bay scallops
• Lemon zest from one lemon, divided into thirds
• 3 tbsp olive oil, divided into thirds
• 3 cloves of garlic, minced, divided into thirds
• 3 tbsp fresh parsley, divided into thirds
• Sea salt and freshly cracked pepper, to taste
• 20 littleneck clams, cleaned well

How to Make Cioppino:

Heat olive oil in a large Dutch oven over medium heat. Add the green onions, onion, bell pepper, fennel seed, and crushed pepper. Cook, stirring occasionally, until the vegetables are soft.

Add the garlic and cook for 45 seconds, stirring frequently.

Add white wine, bring to a boil, and cook until the wine is reduced by half.

Stir in the stock, tomatoes, tomato paste, basil, bay leaves, salt, and pepper.

Cover and simmer the mixture for about one hour.  Side Note: Cioppino should be more like a broth than a stew.

While the cioppino is simmering, combine the following ingredients:

Marinate the scallops, halibut, and shrimp separately because they all cook at different speeds.

Place shrimp, halibut, scallops, and fish in separate bowls, add a third of the lemon zest, 1 clove of minced garlic, 1 tbsp olive oil, 1 tbsp parsley, salt, and pepper to each bowl.

Mix thoroughly, cover with saran wrap, and place in the refrigerator while the cioppino simmers.

Cioppino

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: Main

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Ingredients:

• 1 tbsp olive oil
• 2 green onions sliced
• 1 yellow onion diced
• 1 red yellow, or orange bell pepper, diced
• 1 tsp fennel seeds crushed
• 1 pinch of crushed red pepper
• 4 cloves of garlic chopped
• 1 cup of good dry white wine
• 4 cups of chicken broth or fish stock
• 3 15-oz cans of diced tomatoes
• 3-4 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh chopped basil for garnish

Seafood & Marinade:

• 2 cups medium shrimp cleaned and deveined
• 1 lb halibut cut into large chunks
• ½ lb of bay scallops
• Lemon zest from one lemon divided into thirds
• 3 tbsp olive oil divided into thirds
• 3 cloves of garlic minced, divided into thirds
• 3 tbsp fresh parsley divided into thirds
• Sea salt and freshly cracked pepper to taste
• 20 littleneck clams cleaned well

Instructions

• Heat olive oil in a large Dutch oven over medium heat. Add the green onions, onion, bell pepper, fennel seed, and crushed pepper. Cook, stirring occasionally, until the vegetables are soft.
• Add the garlic and cook for 45 seconds, stirring frequently.
• Add white wine, bring to a boil, and cook until the wine is reduced by half.
• Stir in the stock, tomatoes, tomato paste, basil, bay leaves, salt, and pepper.
• Cover and simmer the mixture for about one hour.  Side Note: Cioppino should be more like a broth than a stew.
• While the cioppino is simmering, combine the following ingredients:
• Marinate the scallops, halibut, and shrimp separately because they all cook at different speeds.
• Place shrimp, halibut, scallops, and fish in separate bowls, add a third of the lemon zest, 1 clove of minced garlic, 1 tbsp olive oil, 1 tbsp parsley, salt, and pepper to each bowl.
• Mix thoroughly, cover with saran wrap, and place in the refrigerator while the cioppino simmers.
• Taste the cioppino and re-season if needed. Remove and discard both bay leaves.
• Turn the burner up to medium-high and add the clams; cook for 3 minutes, then add halibut; cook for 1 minute, then add scallops; cook for 1 minute, then add shrimp; Cook for 1 minute, ladle into bowls, and top with fresh basil.  Side Note: Remember to discard clams that didn't open while cooking!
• Serve with a hunk of fresh baguette. Enjoy.

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