Ingredients
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- 1 teaspoon dried crushed red pepper flakes
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 2 cups red wine
- 4 cups chicken broth
- 1 cup clam juice
- 1 bay leaf
- 1 pound lump crab meat
- 1 pound mussels, scrubbed, debearded
- 1 pound clams, scrubbed clean, grit removed
- 1 pound uncooked large shrimp, peeled and deveined
- 1 1/2 pounds firm-fleshed fish such as halibut or grouper, cut into 2-inch pieces
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Cioppino
Time: 15 minutes prep, 40 minutes cook
Servings: 6
Directions
- Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, chicken broth, clam juice, and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add the mussels and clams to the cooking liquid. Cover and cook until the mussels and clams begin to open, about 5 minutes. Add the shrimp, crab, and fish. Simmer gently until the fish and shrimp are just cooked through, stirring gently, about 5 minutes longer (discard any mussels that do not open).
- Ladle the soup into bowls and serve.
- 6-8 servings
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Summary
An Italian seafood soup, featuring "catch of the day" fresh ingredients
