Cioppino
Servings 10 people
Ingredients
Italian Herb Mix
- 1 1/2 t oregano
- 1 1/2 t thyme
- 1 1/2 t tarragon
- 1 1/2 t marjoram
- 1 1/2 t savory
Main
- 3 T olive oil
- 1 large fennel bulb thinly sliced
- 1 onion chopped
- 3 large shallots chopped
- 1 med leek white portion rinsed and halved lengthwise then cut in 1 inch sections
- 1/2 sweet bell pepper diced
- 4 large garlic cloves finely chopped
- 4-8 ounces mushrooms sliced
- 1 C fresh basil leaves chopped
- 1 pinch crushed red pepper flakes to taste
- 1/4 C tomato paste
- 28 ounce diced tomatoes in juice
- 1 1/2 C dry white wine
- 5 C fish stock
- 1 t Red Boat fish sauce
- 1 t anchovies
- 1 bay leaf
- 12 littleneck clams or other saltwater clams, scrubbed
- 12 mussels scrubbed and debearded
- 12 large uncooked shrimp peeled and deveined
- 1/4 lb squid sliced crosswise
- 1 lb firm fleshed fish fillets cut into 2" chunks (halibut or salmon)
- 1 C Italian parsley coarsely chopped
Instructions
Italian Herb Mix
- Mix herbs in a cachet using cheesecloth or teaball.
Main
- Heat oil in large pot over medium heat. Salt and sauté fennel, onion, leeks, bell pepper and shallots until the onion is translucent, about 10 minutes.
- Add garlic and red pepper flakes, saute 2 minutes.
- Stir in and briefly sauté tomato paste.
- Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a boil. Reduce the heat to medium-low. Cover and simmer to blend flavors–about 30 minutes.
- Add the clams, mussels and mushrooms. Cover and simmer until the shellfish begin to open; about 5 minutes.
- Add the basil, shrimp, squid, scallops and fish. Simmer gently until the fish and shrimp are just cooked through, stirring gently, about 5 more minutes (discard any clams and mussels that have not opened by now). This would also be the time to add any crab or other crustaceans.
- Season the stew to taste with more salt and red pepper flakes.
- Serve the stew in bowls, garnish with parsley and serve.