Cioppino (Fish Stew)
This cioppino, or fish stew, is a great vessel for whatever fish you can find. Traditionally, cioppino has dungeoness crab, but this version uses shrimp, mussels, clams, scallops and cod instead.
Servings: 4 servings
Ingredients
- 3 tbsp unsalted butter
- 3 stalks celery thinly sliced
- 2 carrots chopped
- 1 medium fennel bulb and stalks thinly sliced (reserve the fronds for later!)
- 4 shallots minced
- 5 cloves garlic minced
- 2 tsp kosher salt
- 1/2 tsp red pepper flakes or more/less, to taste
- 2 tbsp tomato paste
- 1 28oz can crushed tomatoes or tomato puree
- 1.5 cups dry white wine
- 2.5 cups fish stock
- 2.5 cups seafood stock or clam juice
- 1 bay leaf
- 2 tbsp fresh chopped basil
- 1 tbsp chopped parsley
- 1/2 tbsp Italian seasoning
- 1 lb clams cleaned and scrubbed
- 1 lb mussels cleaned and scrubbed
- 1 lb large shrimp cleaned and deveined
- 1 lb firm white fish, cut into 2 inch chunks like cod or halibut
- 0.5 lb scallops
- Squeeze of lemon
Instructions
- In a very large stockpot or dutch oven over medium high heat (I use my 9qt Le Creuset), combine the butter, celery, carrots, fennel, shallots and garlic. Cook, stirring frequently, until softened and fragrant.
- Add the salt, red pepper flakes, tomato paste, crushed tomatoes, white wine, stocks, and bay leaf. Bring to a boil.
- Once the stew is boiling, reduce to a simmer. Add the basil, parsley, and Italian seasoning. Cover and allow the soup to simmer for at least 1 hour. I like to make this stew base in the morning and let it simmer away all day. Once you add the fish, you only need about 10-15 minutes of cook time so it'll come together quickly once you're ready to eat.
- Once you are finished simmering your broth and are ready to add your fish, taste the broth and season to taste. You may want to add more salt or red pepper.
- Add the clams and mussels to the pot and cover for 8-10 minutes. The clams and mussels should be beginning to open.
- Add the shrimp, scallops and white fish. Make sure they are fully submerged in the broth.
- Cover and cook for about 5 minutes longer, until all of the fish is cooked and the clams/mussels are open. If there are any clams or mussels that are fully closed, discard them.
- Ladle into bowls and top with the reserved fennel fronds.
Notes
You'll have some leftover broth from this dish, so I like to strain the remaining broth and keep it in the fridge or freezer. You can add fresh or defrosted frozen fish to the broth or even add orzo or pasta and eat it as another meal later in the week.