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Cioppino (Seafood Soup) With Fennel and Garlic

  • 75minutes
  • 593calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 59.16 ml olive oil

  2. 59.14 ml chopped fennel

  3. 44 1/37 ml chopped yellow onions

  4. 44 1/37 ml minced shallots

  5. 3 garlic cloves , minced

  6. 59.14 ml dry white wine

  7. 793.78 g can crushed tomatoes

  8. 29 1/28 ml minced flat leaf parsley (Italian)

  9. 4.92 ml crushed red pepper flakes

  10. 236 1/29 ml bottled clam juice

  11. 236 1/29 ml water

  12. salt & freshly ground black pepper

  13. 118 1/59 ml unsalted butter

  14. 226.79 g prince edward island mussels

  15. 226.79 g littleneck clams

  16. 226.79 g white fish fillets, cut into chunks (such as halibut, cod, or tilapia)

  17. 113 1/39 g cleaned calamari, cut into 1-inch wide rings

  18. 113 1/39 g large shrimp , peeled and deveined, tails on (21 to 30 per pound)

  19. 29 1/28 ml minced fresh basil

  20. fennel leaves (to garnish)

Instructions Jump to Ingredients ↑

  1. In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.

  2. In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.

  3. Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.

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