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Cioppino
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Cioppino

Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
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.