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
Description
Food Network Invites You To Try This Cioppino Recipe From Michael Chiarello.
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