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Ingredients

• 2 quarts fish fumet, recipe follows (can substitute mixture of 2 parts water to 1 part clam juice)
• Pinch saffron
• 6 tablespoons olive oil, or as needed
• 5 large garlic cloves, minced
• 2 medium onions, chopped
• 1 head fennel, sliced
• Grey salt and freshly ground black pepper
• 1 tablespoon toasted fennel seed
• 1 bay leaf
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 (28-ounce) can whole plum tomatoes, drained and chopped

• 2 cups dry white wine
• 1/2 cup pernod
• 5 whole jalapenos
• 1/4 cup fresh chopped parsley leaves
• 3 tablespoons fresh chopped basil leaves
• 2 tablespoons fresh chopped tarragon leaves
• 2 pounds littleneck clams
• 1 pound cooked crab legs, cracked into 1 1/2-inch pieces
• 1 pound large shrimp, peeled and deveined, tails left on
• 1 stick unsalted butter, at room temperature
• 2 pounds halibut fillet, skinned, cut into 1 1/2-inch pieces
• 3/4 pound sea scallops, foot removed

• 5 1/2 pounds bones and trimmings from white fish
• 10 cups cold water
• 2 cups dry white wine
• 6 ounces mushrooms, sliced
• 1 small onion, sliced thin
• 3 shallots, slice thin

• 2 tablespoons fresh lemon juice
• 10 sprigs fresh parsley
• 1 sprig thyme
• 2 teaspoons peppercorns
• 1 teaspoon fennel seeds
• 1 bay leaf

Description

Cooking Channel Serves Up This Cioppino Recipe Recipe From Michael Chiarello Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel