Cioppino
A briny, tomato-wine seafood stew that turns a handful of fresh shellfish and firm white fish into a fragrant, comforting one-pot feast. Long-simmered broth and a hit of fresh herbs finish the dish with bright, seaside flavor.
3 tbsp olive oil
2 tbsp unsalted butter
1 yellow onion, finely chopped
1 fennel bulb, thinly sliced; fronds reserved
4 clove garlic, minced
1 tsp crushed red pepper
2 tbsp tomato paste
1 can crushed tomatoes, 28 oz can
1 cup dry white wine
2 cup fish stock
1 bay leaf
1 tsp dried oregano
1 ½ tsp salt
¾ tsp black pepper, freshly ground
1 lb firm white fish, cut into 1- to 1½-inch pieces (cod or halibut)
1 lb shrimp, peeled and deveined
1 lb mussels, scrubbed and beards removed
½ lb clams, scrubbed
8 oz bay scallops
¼ cup fresh parsley, chopped
1 lemon, cut into wedges
1 loaf crusty bread, for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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