Seafood Cioppino
This seafood cioppino is loaded with fresh seafood flavor in a hearty and flavorful broth of tomato, fennel, spices, and red wine.
Equipment
- 1 6-quart pot
- 1 10-quart pot
- 1 Food processor
- Knife and cutting board
- Wood spoon
Ingredients
- 2 Fennel bulbs Stalks composted and bulbs cut lengthwise into 6 wedges
- 2 medium Onions, peeled and quartered
- 9 Garlic cloves, minced
- 1/2 cup Olive oil
- 4 Bay leaves
- 1 tbsp Dried thyme
- 1 tsp Red chili flakes Or more to taste
- 2 28 oz. Cans crushed tomatoes in juice
- 3 1/2 cups Water
- 2 cups Full-bodied red wine
- 2 8 oz. Bottles of clam juice
- Salt and black pepper To taste
The Seafood
- 1 lb Clams
- 1 lb Prawns
- 1 lb Fish, cut into 1-inch cubes I used salmon but whitefish would work as well
- 2 Lobster tails Split down the back
- 4 Scallops
- Toasted bread Optional, to serve
- Parsley Optional, for garnish
Instructions
- Add fennel, onion, and garlic to a food processor. Pulse until coarsely chopped.
- Heat 1/4 cup olive oil in a 6-quart heavy pot over medium-high heat until it simmers, then stir in the fennel mixture, bay leaves, thyme, red pepper flakes, 1 1/2 tsp salt, and 1/2 tsp black pepper.
- Reduce heat to medium then cook with the lid on, stirring occasionally until the vegetables soften, about 5 minutes.
- Add tomatoes with their juices, water, clam juice, and 2 cups red wine. Simmer for 5 minutes.
For seafood
- As the base is simmering, heat 1/4 cup olive oil in a 10-quart stock pot, then add clams, mussels, prawns, scallops, and lobster. Cook for 2-3 minutes.
- Add fish and cook for 1 additional minute.
- Add 1 cup red wine and simmer for 2-3 minutes.
- Add cioppino base to the pot of seafood and let simmer for 10 minutes.
- Serve warm with toasted bread and optional fresh parsley.