Ingredients
- 3 tablespoons olive oil
- 2 to 3 flat fillets of anchovies, drained (in olive oil, preferred)
- 1 teaspoon dried crushed red pepper flakes, plus more to taste
- 1 large fennel bulb, thinly sliced (the anise flavor totally mellows out as it cooks and adds such a depth of background flavor - essential)
- 1 medium onion, chopped
- 3 large shallots, chopped
- 2 celery ribs, chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 large garlic cloves, finely chopped
- 1/3 cup tomato paste (if you want more, add ½ cup)
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine (if I donât have white wine, I add beer)
- 5 cups fish stock (can use clam juice or chicken broth or any combination)
- 4 sprigs fresh thyme, leaves removed (about 1 tablespoon fresh - or you could use 1 teaspoon dried thyme if you can't get the fresh)
- 1 bay leaf
- 1 pound clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 pound oysters, shucked and in their liquor
- 1 pound uncooked large shrimp, peeled and deveined
- 1/2 pound sea scallops (or can use bay scallops for a little sweeter taste)
- ¼ pound squid
- ¼ pound octopus
- ¼ pound cuttlefish (optional â but delicious!)
- 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or cod, cut into 1-inch chunks
- 1 handful flat-leaf parsley, chopped
- Optional: Sub in lobster and/or crab - your faves...yummm!
- crusty bread for sopping the juiceâ¦so goodâ¦a must have, peeps.
Description
What Do I Love About Cioppino? It's Delicious, It's Savory, It's Spicy, It's A Crowd Pleaser - And It's Totally Adaptable...it Fits The Seafood You Love And Crave - And Have Access To. I Started Making This About Five Years Ago As An Italian Christmas Ev
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