Cioppino
Delicious seafood stew with tomato garlic wine and fennel broth
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Lunch, Main Course, Soup
- 1/4 cup olive oil
- 2 bulbs fennel white part only, diced into 1/2 inch pieces
- 1 1/2 cups yellow onion diced
- 4 cloves garlic minced
- 1 tsp whole fennel seeds
- 1/2 tsp red pepper flakes
- 1 28oz can crushed tomatoes
- 4 cups chicken, vegetable or seafood stock
- 1 1/2 cups dry white wine like pinot grigio
- salt and pepper
- 1 lb white fish I used cod
- 1 lb shrimp
- 1 lb scallops
- 1 dozen mussels scrubbed
- 1 dozen clams or calamari pieces
- 1 tbsp anise liqueur like pernod or pastis
- 3 tbsp minced fresh parsley
Heat the olive oil in a large pot over medium heat. Add the onion, garlic and fennel and sautee until tender, about 10 minutes.
Stir in the fennel seeds and red pepper flakes and cook for another 2 minutes.
Add the tomatoes, stock, wine, 1/2tbsp salt and some pepper. Bring to a boil then reduce to a simmer and cook for 30 minutes uncovered.
Add the seafood gently and bring to a simmer. Cover and cook for 10 minutes until the seafood is cooked and the shellfish has opened.
Stir in the liqueur gently. Allow the simmer for a few more minutes. Discard any shellfish that hasn't opened up. Taste and adjust the seasoning as needed. Serve in bowls topped with parsley.
Keyword Lunch, Main Dish, Seafood, Soup