My Cioppino Italian Seafood Stew
From lunasea 16 years ago
- 120 minutes to make
- Serves 12
What do I love about cioppino? It's delicious, it's savory, it's spicy, it's a crowd pleaser - and it's totally adaptable...it fits the seafood you love and crave - and have access to. I started making this about five years ago as an Italian Christmas Eve offering and I have become a huge fan of this fish stew. Read more You can sub in your favorite seafood and it will delight. The sauce is the thing - and it brings it all together delightfully. Try it and see. It will make you a rock star! The cook time is primarily for simmering the sauce base...the rest is a piece of seafood cake. Enjoy... See less
Ingredients
- 3 tablespoons olive oil shopping list
- 2 to 3 flat fillets of anchovies, drained (in olive oil, preferred) shopping list
- 1 teaspoon dried crushed red pepper flakes, plus more to taste shopping list
- 1 large fennel bulb, thinly sliced (the anise flavor totally mellows out as it cooks and adds such a depth of background flavor - essential) shopping list
- 1 medium onion, chopped shopping list
- 3 large shallots, chopped shopping list
- 2 celery ribs, chopped shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon ground black pepper shopping list
- 4 large garlic cloves, finely chopped shopping list
- 1/3 cup tomato paste (if you want more, add ½ cup) shopping list
- 1 (28-ounce) can diced tomatoes in juice shopping list
- 1 1/2 cups dry white wine (if I don’t have white wine, I add beer) shopping list
- 5 cups fish stock (can use clam juice or chicken broth or any combination) shopping list
- 4 sprigs fresh thyme, leaves removed (about 1 tablespoon fresh - or you could use 1 teaspoon dried thyme if you can't get the fresh) shopping list
- 1 bay leaf shopping list
- 1 pound clams, scrubbed shopping list
- 1 pound mussels, scrubbed, debearded shopping list
- 1 pound oysters, shucked and in their liquor shopping list
- 1 pound uncooked large shrimp, peeled and deveined shopping list
- 1/2 pound sea scallops (or can use bay scallops for a little sweeter taste) shopping list
- ¼ pound squid shopping list
- ¼ pound octopus shopping list
- ¼ pound cuttlefish (optional – but delicious!) shopping list
- 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or cod, cut into 1-inch chunks shopping list
- 1 handful flat-leaf parsley, chopped shopping list
- Optional: Sub in lobster and/or crab - your faves...yummm! shopping list
- crusty bread for sopping the juice…so good…a must have, peeps. shopping list
How to make it
- Heat the oil in a very large pot over medium heat.
- Add anchovies - let melt into oil.
- Add the fennel, onion, shallots, celery, salt and black pepper and saute until the onion is translucent, about 10 minutes.
- Stir tomato paste into veggies and let cook out for about 3-5 minutes (the tomato paste will start to caramelize, turning from red to a brownish color).
- Add the garlic and 1 teaspoon of red pepper flakes, and cook 2 minutes.
- Add tomatoes with their juices, wine, fish stock, thyme and bay leaf.
- Cover and bring to a simmer.
- Reduce the heat to medium-low. Cover and simmer on medium-low until the flavors blend - at least an hour...but I like to let it go for a couple of hours.
- Add the clams, mussels and oysters to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
- Add the shrimp, scallops, squid, octopus, cuttlefish 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).
- Remove bay leaf. Season the soup, to taste, with more salt, black pepper and red pepper flakes.
- Ladle the soup into bowls, sprinkle with chopped parsley and serve with crusty bread.
The Rating
Reviewed by 10 people-
All in can say is OMG! What time is dinz? You rock Vickie!
M
borius
in Klamath Falls loved it
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Oh, now you're just making me drool! That looks so icredible, when can you ship me a big bowlful? Luna, you really DO rock!
krumkake
in Chicago Suburbs loved it
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wow....simply great....nice pict....loved it....thx vickie for sharing...hi 5 fr me
angieaugusta
in Adelaide loved it
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