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Cioppino

Cioppino
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Cioppino

Ingredients

  • olive oil

  • 4 anchovy fillets

  • 1 bay leaf

  • 1/4 teaspoon red pepper flakes

  • 3 garlic gloves, thinly sliced

  • 1 small shallot, chopped

  • 1 yellow onion, chopped

  • salt & pepper

  • 28-oz can whole tomatoes

  • 2 tablespoons chopped parsley

  • 1 tablespoon fennel seeds

  • 1/4-1 cup vegetable broth

  • 1/2 tablespoon champagne vinegar

  • dried forest mushrooms, rehydrated

  • 1 pound white fish fillets (ie: mahi, cod, halibut) **thick pieces

  • 6-8 sea scallops

  • squid with tentacles and bodies 

  • 8-12 mussels

  • 8-12 littleneck clams

  • 8-12 large shrimp, peeled and deveined

  • 1.5 teaspoons fresh lemon juice

  • Grilled sourdough or gluten-free bread, for serving.

Directions

  • Clean Mussels & Clams
  • If any clams or mussels are open, tap on them lightly. If they do not shut – discard clam.
  • Soak your clams for 20 minutes in fresh water. As the clams breathe they filter water. When the fresh water is filtered, the clam pushes salt water and sand out of their shells. Scrub any extra debris off the shell of the clam.
  • Soak your mussels in a kosher salt / water mixture (1 to 8 ratio). As the mussels breathe they filter water. When the water is filtered, the mussel pushes salt water and sand out of their shells.
  • Remove the beard from each mussel by pulling it toward the hinge. Scrub any extra debris off the shell of the mussel.
  • Prepare Cioppino Broth
  • Heat the olive oil in a large skillet over medium heat.
  • Add the anchovies, bay leaf and red pepper flakes and cook until the anchovies begin to dissolve, about 2 minutes.
  • Add the garlic, shallot, onions and some salt and pepper. Sauté until the onions are translucent.
  • Stir in the tomatoes, fennel seeds and parsley. Crush the tomatoes into bite-size pieces.
  • Simmer for about 5-10 minutes.
  • Add champagne vinegar and desired amount of vegetable broth.
  • Reduce the heat and simmer for about 10-15 minutes.
  • Prepare Fish/Seafood
  • Remove skin from fish, if needed. Cut fish in large chunks as it will break down in the sauce.
  • Clean and pat dry scallops. Scallops will not brown properly if they have moisture.
  • Clean and devein shrimp. Can leave the shrimp tail on, if desired.
  • Clean and pat dry squid. Cut bodies into desired thickness.
  • Season fish, scallops, shrimp and squid with salt and pepper.
  • Raise the skillet to medium heat.
  • Add mussels and clams; gently stir to combine.
  • Add fish, shrimp, and scallops; gently stir to combine.
  • Cover and cook until seafood is cooked & clams/mussels are open. About 5 minutes.
  • Top with a squeeze of lemon juice, drizzle of olive oil, and fresh parsley. Service with grilled bread.

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