Ingredients Jump to Instructions ↓

  1. 1/4 cup extra-virgin olive oil

  2. 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces

  3. 4 cloves garlic , peeled and smashed

  4. 1 large or 2 small shallots, chopped

  5. 1/2 teaspoon kosher salt, plus

  6. 1/2 teaspoon

  7. 1/4 teaspoon freshly ground black pepper, plus

  8. 1/4 teaspoon

  9. 1 pound spicy Italian turkey sausage links, casings removed

  10. 2 cups white wine, such as Pinot Grigio

  11. 1/4 cup tomato paste

  12. 3 cups low-sodium chicken broth

  13. 1 bay leaf

  14. 1 pound large shrimp, peeled and deveined

  15. 1 (15-ounce) can cannellini beans , rinsed and drained

  16. 1 cup fresh basil leaves, chopped

  17. 1 tablespoon chopped fresh thyme leaves

  18. Serving suggestion: crusty sourdough bread

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or large saucepan , heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.

  2. Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.


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