Cioppino
This vibrant and flavorful cioppino is a seafood lover's dream come true. Bursting with the fresh tastes of the ocean, this stew features a rich base of onions, celery, garlic, and aromatic spices, all simmered together with a delicious blend of fish stock, tomatoes, and red wine. The star-studded cast of shellfish, including clams, mussels, shrimp, and scallops, come together in a mouthwatering medley that's sure to satisfy your seafood cravings. Serve up a bowl of this delightful dish for a comforting meal that's as impressive as it is delicious.
— Constant Cookbook
Ingredients
- 1/2 cup olive oil
- 3 cups chopped yellow onion
- 1 cup chopped celery
- 3 Tbs. minced garlic
- 2 small bay leaves
- 2 fresh thyme sprigs
- 2 tsp. ground fennel seeds
- 1 to 2 tsp. red pepper flakes
- 5 cups fish stock
- 3 cups chopped canned plum
- tomatoes, with their juices
- 1 1/2 cups dry red wine
- 1/2 cup thick tomato puree
- Salt and freshly ground black pepper, to taste
- 18 clams, well scrubbed
- 1 crab or lobster, cooked, cracked and sectioned
- into 2 to 3-inch pieces
- 18 mussels, well scrubbed and debearded
- 18 shrimp, peeled and deveined
- 18 sea scallops, tough muscles removed
- 1/4 cup chopped fresh flat-leaf parsley or basil
Instructions
- In a large stockpot or saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the celery, garlic, bay leaves, thyme, fennel seeds and red pepper flakes and cook until the celery is soft, about 5 minutes more. Add the fish stock, tomatoes, wine and tomato puree and simmer for about 10 minutes to blend the flavors. Season with salt and pepper.
- Add the clams to the pot along with the crab. Cover and simmer briskly until the clams start to open, about 5 minutes. Add the mussels (discard any that do not close to the touch), shrimp and scallops and continue to cook until the mussels open, the shrimp turn pink and the scallops are opaque throughout, 3 to 5 minutes.
- Ladle the cioppino into warmed bowls, dividing the shellfish as evenly as possible and discarding any mussels that did not open. Sprinkle with the parsley. Serve immediately.
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