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Rob’s Cioppino Stew Recipe

  • 6servings
  • 120minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 large fennel bulb , thinly sliced

  3. 1 onion , chopped

  4. 3 large shallots , chopped

  5. 2 teaspoons salt

  6. 4 large garlic cloves , finely chopped

  7. 3/4 teaspoon dried crushed red pepper flakes , plus more to taste

  8. 1 teaspoon oregano

  9. 1 teaspoon rosemary

  10. 1 teaspoon basil

  11. 1 teaspoon sugar

  12. 1/2 cup tomato paste (8 oz)

  13. 1 (28-ounce) can diced tomatoes in juice

  14. 1 1/2 cups dry white wine

  15. 5 cups fish stock

  16. 2 cups water

  17. 1 bay leaf

  18. 1 pound manila clams , scrubbed

  19. 1 pound mussels , scrubbed, debearded

  20. 1 pound uncooked large shrimp , peeled and deveined

  21. 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon , cut into 2-inch chunks

Instructions Jump to Ingredients ↑

  1. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.

  2. Add the garlic and 3/4 teaspoon of red pepper flakes, spices and sauté 2 minutes.

  3. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock, water 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.

  4. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.

  5. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open).

  6. Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.

  7. Ladle the soup into bowls and serve. Serve with crusted french bread.

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